Miso-Marinated Rump

Black Treacle and Miso-Marinated Rump with Chimichurri Sauce

Lyle’s Black Treacle gives depth of flavour to the tasty marinade in this succulent steak recipe – a must for summer barbecues!

Serves

4

PREP TIME

20 mins

COOK TIME

6-10 mins

INGREDIENTS

FOR THE MARINADE

  • Lyle's Black Treacle 2 tbsp
  • 2 tbsp miso paste
  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 4 x 150g rump or sirloin steaks

FOR THE CHIMICHURRI SAUCE

  • 6 tbsp chopped fresh parsley
  • 1 tsp dried oregano
  • 2 garlic cloves, crushed
  • 2tbsp finely chopped red onion
  • Finely grated zest and juice of 1 lemon
  • 4 tbsp olive oil
  • 2 tsp finely chopped fresh red or green chilli
  • Pinch of salt and freshly ground black pepper

INSTRUCTIONS

Mix together the Lyle’s Black Treacle, miso paste, olive oil and wine vinegar in a large, shallow dish (not a metal one). Add the steaks, turn to coat, then cover and leave to marinate in the fridge for at least 30 minutes.

Meanwhile, make the sauce by mixing together all the ingredients.

Preheat the barbecue, or heat a char-grill pan. Cook the steaks for 3-5 minutes per side, according to your liking. Serve with the sauce spooned over them.

CHEF'S TIP

You could use 1/2tsp dried chilli flakes in the sauce instead of fresh chilli.