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Rump Steak with Black Mushrooms

  • People

    Serves : 2

  • Prep Time

    8 min.

  • Cooking Time

    10 min.

  • Method

    Direct

Ingredients
Instructions

the Ingredients

Rump  Steak With Black Mushrooms  Grill  On 20151 346X318
  • Completed step Slices of rump steak (as many as you'd like), 3 cm thick
  • Completed step Black pepper
  • Completed step Salt
  • Completed step Black mushrooms
  • Completed step 1 large black mushroom per person
  • Completed step A little olive oil
  • Completed step A little lemon juice
  • Completed step Salt crystals
  • Completed step Freshly cut or crushed garlic
  • Completed step Aluminium foil squares
  • Completed step Alternative:
  • Completed step Add about 1 tsp pesto into each cap Equipment: Cast-iron sear grate

Instructions

The best way to know if beef is cooked to medium rare is when you see small blood droplets appearing on the surface of the meat. Turn and repeat for deliciously succulent results.

In the kitchen:
  • Wipe the mushrooms with a piece of paper towel.
  • Brush all over with oil and lemon juice and season lightly.
  • Add 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.
At the barbecue:
  • Prepare the grill for direct heat, approx. 250°C.
  • Place the mushrooms at the edge of the grate – they need around 7 minutes to cook.
  • Then 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.
  • Rub 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.
  • Turn meat only once. DO NOT overcook. Let it rest before cutting it.

    In the kitchen:

  • Wipe the mushrooms with a piece of paper towel.
  • Brush all over with oil and lemon juice and season lightly.
  • Add 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.
  • At the barbecue:

  • Prepare the grill for direct heat, approx. 250°C.
  • Place the mushrooms at the edge of the grate – they need around 7 minutes to cook.
  • Then 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.
  • Rub 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.
  • Turn meat only once. DO NOT overcook. Let it rest before cutting it.

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