Barbecued Rump Steaks with Quick Tomato Salsa
This recipe may seem a little long-winded, but in fact it just requires a bit of easy prep a couple of hours before you plan to eat – and the end result is definitely worth the effort! Serves 4.
GREENDALE BEEF
We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. From our careful breeding program to the home-grown diet our animals receive, the management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry-aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.
Ingredients
For the Brine:
110g Salt
3 tbsp Maple Syrup
3 Bay Leaves
½ tsp Black Peppercorns
3 Cloves
1.5 litres Cold Water
For the Beef:
4 x Greendale 170g Rump Steaks
1 litre prepared Brine (see above)
100ml Olive Oil, plus extra for cooking
3 cloves Garlic, peeled and crushed
1 Lemon, zest only
Small bunch fresh Thyme (Lemon Thyme is great here, if available), leaves only
Sea Salt and freshly ground Black Pepper
For the Salsa:
250g Cherry or Plum Tomatoes, roughly chopped
1 small Red Onion, peeled, trimmed and diced finely
1 red chilli, trimmed and diced finely (or leave it out if preferred)
Small bunch fresh Coriander, leaves and stalks, washed and finely chopped
Sea Salt
I Lime, zest and juice of
1 tbsp water
Method
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.
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