Beer-Marinated Rump Steaks

RumpSteaks 330x330

Beer-Marinated Rump Steaks

Yield: 4 servings
Prep Time: 10 minutes, plus marinating time
Cook Time: 10 minutes
Total Time: 20 minutes, plus marinating time
  • Four 8-ounce rump (top round) steaks
    3 cups stout or other full-bodied dark beer
    ½ teaspoon ground cinnamon
    ½ teaspoon freshly grated nutmeg
    ½ teaspoon kosher salt, plus more for seasoning
    ½ teaspoon freshly ground black pepper, plus more for seasoning
    Three 2-inch strips orange zest
1. Place the steaks in a large resealable plastic bag and set aside.
2. Pour the stout into a medium bowl. When the foam subsides, whisk in the cinnamon, nutmeg, salt and pepper. Pour the marinade into the bag; throw in the orange zest. Refrigerate the steaks for at least 4 hours or up to 3 days. The longer the better.
3. Prepare a charcoal or gas grill for medium-hot cooking.
4. Remove the steaks from the bag and discard the marinade. Pat the steaks dry using a paper towel and season generously with salt and pepper.
5. Grill the steaks, turning them every couple of minutes, until an instant-read thermometer inserted into the middle reads 135° for medium doneness, 8 to 10 minutes. Remove the steaks and allow to rest for 5 minutes


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