Prep
20 minBake
6-10 minsServes
1 to 2Difficulty
Medium
About
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!
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 griddle 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!
Ingredients – 6 items
1
FOR THE MARINADE
Lyle’s Black Treacle
Miso paste
Light olive oil
Vinegar
FOR THE CHIMICHURRI SAUCE
Parsley
Dried oregano
Cloves garlic, minced
Finely chopped red onion
Lemon
zest
Light olive oil
Finely chopped red chilli
Freshly ground black pepper
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