Black Treacle and Miso-Marinated Rump with Chimichurri Sauce Black Treacle and Miso-Marinated Rump with Chimichurri Sauce A juicy grilled steak is yummy enough on its own, but Lyle’s Black Treacle gives a delicious depth of flavour to the tasty marinade in this succulent steak recipe. This is a mouth-watering must have that will wow your friends and family and make a memorable addition to any summertime barbecue! Categories: savoury dishes dinner syrups Serves 4 Prep Time 20 mins Cook Time 6-10 mins Ingredients FOR THE MARINADE Lyle's Black Treacle Syrup 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 WHAT IS CHIMICHURRI SAUCE? Chimichurri sauce is an uncooked, herb-based sauce, and a culinary specialty of Argentina. Chimichurri sauce is a condiment that goes beautifully with grilled meat. Chimichurri sauce is typically made with parsley (chopped very finely), oregano, red pepper flakes, garlic, and red wine vinegar – although ingredient variations (such as ours below) can be made to really make the sauce your own. WHAT IS MISO MARINADE? Miso is a traditional Japanese ingredient that’s been used since around the eight century, maybe even earlier. Miso is a fermented paste with a similar texture to peanut butter. Although it comes in many varieties across different regions, it’s typically a mixture of grain, salt, soybeans, and koji. A miso meat marinade is made using miso and sugar, as well as some other select ingredients – like the ones we’ve listed below. HOW TO MAKE MISO MARINADE RUMP STEAK Follow this simple 3 step miso marinade rump steak recipe and get ready to experience the ultimate flavour feast! First, 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 Chimichurri sauce by mixing together all the ingredients as listed above. 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 drizzled over them with a spoon. Enjoy! CHEF'S TIP You could use 1/2tsp dried chilli flakes in the sauce instead of fresh chilli. Having a Japanese-style marinade and a salad garnish on the side is a great way to make your steak more of a low-fat supper than a heavy, filling meal. Lyle's Black Treacle Syrup You Might Also Like Lyle's Golden Syrup Soy Glazed Salmon Recipe Grilled Thai Garlic Prawns Lyle's Sweet Potato and Halloumi Skewers Lyle's Beany Hungarian Goulash Recipe Lyle's Special Soy Chicken Marinade Recipe Lyle's Glazed Barbecued Ribs Recipe
