Marinated Sharing Rump Steak
A thick, juicy sharing rump steak bathed in your choice of our super-fresh marinades. Will serve 2-3 as a main course or up to 8 as part of a barbecue feast with other meats.
CHIMICHURRI: Parsley, mint and oregano pepped up with garlic, lemon, red wine vinegar and a hint of chilli.
JERK: A lively blend of fresh spring onions, lime, scotch bonnet and garlic with the essential dose of brown sugar, allspice and dried thyme.
LEMON & HERB: A crowd-pleasing mix of fresh lemon juice and zest, parsley, thyme, rosemary and garlic.
PERI-PERI: All the essentials for a cheeky dinner, including red chilli, red pepper, garlic, lemon, and dried oregano.
SHAWARMA: A warming, fragrant mix of ground coriander, black pepper, cumin, cardamom, cayenne pepper and smoked paprika.
Chimichurri shown in image.
Average weight 1 – 1.1Kg.
£46.75
Remove from packaging and shake off any excess marinade. Place over the glowing coals of the barbecue and cook for 2-3 minutes on each side to get a nice crust. Move away from the hot coals – either on a higher grill shelf or to the side of the grill so that the steak isn’t directly over the coals – and finish cooking over indirect heat. Allow another 8-12 minutes depending on how you like your steak cooked – if using a temperature probe, cook to around 50°C for rare and 55°C for medium-rare.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
