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Marinated Thick-Cut Rump Steaks

We had an Australian man working for us a few years ago. As a self confessed steak fiend he tried and tested this one repeatedly over 6 months.

Feeds 4 adults

What you need

  • One large slice of Hugh Grierson“Burgess Rump” steak
  • Two glasses of good red wine
  • 4 juniper berries
  • 1 sprig of fresh rosemary
  • Salt and pepper to taste

How to Prepare

  • Slice the steaks into 4 oven portions, the depth of the cut will still give each person plenty of meat.
  • Marinate the steaks in the remaining ingredients in a glass or ceramic dish in the refreidgerator.
  • We suggest 24hrs marinating time, turning the steaks after 12 hours.

How to Cook

  • Pour off the marinade and reserve. Place steaks on a clean plate. Pat dry.
  • Turn the heat up high. Fry each steak (or BBQ) for approximately 3-4 minutes per side, place each steak in an oven proof dish and transfer to a hot oven for a further 5-7min per side depending on you like your steak cooked (medium rare is best)
  • While the steaks are finishing, melt 2 tbsp of butter into the pan used to cook the steaks. Add the marinade, allowing it to reduce almost half. Strain and reserve.
  • Serve the steaks with some steamed green vegetables and mashed potato.