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Easy
By Jean Nel
Published 2014
Rump steak may not be as tender as other steak cuts but it’s a full-flavoured meat, perfect for the braai.
Marinate rump in olive oil, herbs and freshly ground black pepper.
Place rump on an oiled grid and braai for 6 minutes, rotating once. Turn over and braai for a further 4 minutes. Scatter salt liberally on a wooden chopping board. Place the rump on the salt. Squeeze juice from 1 lemon all over the rump, then slice. Squeeze the remaining lemon over the slices to taste, then serve.