Barbecued Rump Steaks with Quick Tomato Salsa

About two hours before you want to eat, make the brine; put the salt, maple syrup, bay leaves, peppercorns and cloves into a large saucepan with the water and bring it slowly to the boil, stirring gently. When the salt and syrup have dissolved, take the pan off the heat and leave it to cool. When the brine has cooled, put the beef into the pan – ensuring each piece is covered – then put the lid on the pan and leave it in the fridge for one hour.

Next, remove the meat from the brine, drain it in a colander and then place it in a clean bowl. In a jug or mixing bowl, mix together the 100ml of olive oil, garlic, lemon zest and thyme, season with salt and pepper, then pour it over the beef. Turn the meat once to ensure an even coating, then cover the dish with foil or clingfilm and place it in the fridge for a further hour to marinate (or longer, if you have time).

While the steaks are in the fridge, light your barbecue so that the charcoal will be ready when the meat has finished marinating. Now is also a good time to make the salsa – just mix all the prepared ingredients together, adjust the seasoning to taste, tip it into a serving bowl and refrigerate until needed.

To cook the steaks, remove them from the marinade (letting any excess drip back into the dish) and place them on the grill directly over the hottest coals. Keep a close eye on the steaks, grilling them for 3-4 minutes on each side to achieve a delicious smoky char, then move them out to the cooler edge of the barbecue and let them rest for five minutes or so. As soon as the steaks have had their time, slice them thickly and serve straight away with the bowl of salsa.