Serves: 2
Rump Steak with Black Mushrooms
- Prep Time
- 8 min.
- Cooking Time
- 10 min.
- Method
- Direct
- Prep Time
- 8 min.
- Cooking Time
- 10 min.
- Method
- Direct
Ingredients
- Slices of rump steak (as many as you'd like), 3 cm thick
- Black pepper
- Salt
- Black mushrooms
- 1 large black mushroom per person
- A little olive oil
- A little lemon juice
- Salt crystals
- Freshly cut or crushed garlic
- Aluminium foil squares
- Alternative:
- Add about 1 tsp pesto into each cap Equipment: Cast-iron sear grate
Instructions
- 01Wipe the mushrooms with a piece of paper towel.
- 02Brush all over with oil and lemon juice and season lightly.
- 03Add a little garlic into the cap. Place one mushroom on each piece of aluminium foil and form into a cup shape to hold the juices.
- 01Prepare the grill for direct heat, approx. 250°C.
- 02Place the mushrooms at the edge of the grate – they need around 7 minutes to cook.
- 03Then lay the cast iron sear grate in the middle of the grate. Close the barbecue and let the sear grate preheat directly over the heat source until a haze begins to form.
- 04Rub the sear grate with a piece of fat, which has been cut off the rump. Sprinkle the grate lightly with salt and add the whole slice of rump. Allow to cook with the lid on for 3 minutes on each side – for medium rare.
- 05Turn meat only once. DO NOT overcook. Let it rest before cutting it.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- Slices of rump steak (as many as you'd like), 3 cm thick
- Black pepper
- Salt
- Black mushrooms
- 1 large black mushroom per person
- A little olive oil
- A little lemon juice
- Salt crystals
- Freshly cut or crushed garlic
- Aluminium foil squares
- Alternative:
- Add about 1 tsp pesto into each cap Equipment: Cast-iron sear grate
Instructions
- 01Wipe the mushrooms with a piece of paper towel.
- 02Brush all over with oil and lemon juice and season lightly.
- 03Add a little garlic into the cap. Place one mushroom on each piece of aluminium foil and form into a cup shape to hold the juices.
- 01Prepare the grill for direct heat, approx. 250°C.
- 02Place the mushrooms at the edge of the grate – they need around 7 minutes to cook.
- 03Then lay the cast iron sear grate in the middle of the grate. Close the barbecue and let the sear grate preheat directly over the heat source until a haze begins to form.
- 04Rub the sear grate with a piece of fat, which has been cut off the rump. Sprinkle the grate lightly with salt and add the whole slice of rump. Allow to cook with the lid on for 3 minutes on each side – for medium rare.
- 05Turn meat only once. DO NOT overcook. Let it rest before cutting it.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
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