Grilled Rump Medallion Steak with Black Pepper Sauce
- Prep time 5Min
- Cook time 25Min
- Technique Grill
- Meat Beef
- Cut Rump
- Serves 2
A classic charcoal-grilled beef recipe from foodie and coffee-enthusiastic, @50april. Best prepared outdoors in green and natural surroundings, bask in good times with your family while grilling Australian Beef in nature.
Ingredients
Meat:
- 2 400 gram Australian Rump Medallion Steak (2 inches thick)
Meat Seasoning:
- 1 tsp ground pepper
- 2 tsp grounded salt
- 2 tbsp olive oil
- 4-5 sprigs of fresh rosemary
For Black Pepper Sauce:
- 1 tbsp unsalted butter
- 60 gram finely chopped onions
- 400 ml water
- 3 tbsp brown sauce powder
- 1 tsp ground black pepper
- 30 gram crushed green peppercorns
- 2 tbsp ketchup
- ¼ tsp salt
- ½ tsp granulated sugar
Method
1. Sprinkle black pepper and sea salt over the steaks, evenly coating both sides.
2. Add olive oil and rosemary.
3. Start grilling on low heat for 30-40 minutes.
4. Add more charcoal, grill at high heat for 1-2 minutes until cooked outside.
5. Rest the steaks for 30-40 minutes.
Black Pepper Sauce
1. Add unsalted butter in the pan on low heat.
2. Add chopped onion and sauté until fragrant.
3. Add water and brown sauce powder in the pan.
4. Turn on medium heat, simmer until boiling and turn down the heat.
5. Add ground black pepper, ketchup, salt, and sugar.
6. Add pepper to serve.
