Chalmar Beef Rump & Wedges

Rump & Wedges

 

 

Ingredients/Method: Serves 6 people

 

3 x 400g thick cut Chalmar rump steaks

 

Marinade:

 

Combine the following ingredients in bowl big enough to hold the steaks

 

2 finely chopped green chilies
1tbs of sesame oil
3tbs of hoisin sauce
4 pressed cloves of garlic
40g of fresh chopped ginger
3tbs oyster sauce
Freshly ground black pepper
small bunch chopped coriander

Add the steaks and rub them with the marinade, store in the fridge for at least 24 hrs.

Once the braai has reached the perfect glowing ambers, place the steaks on grill, and don’t move them for the first 90 seconds! Turn around and leave them for another 2.5 minutes, turn again and leave them for 90 seconds, set aside to rest for 4-5 minutes.

Slice meat and serve with oven baked chakalaka dusted potato wedges and an ice cold CBC of your choice!