Tried a delicious new marinade concoction yesterday. It would work well on any tougher grilling cut, such as rump or steak tips. Using a soy sauce base acts a little like brining; helps keep meat moist by increasing its ability to hold onto water while cooking.
Make more than you think you’ll need; it’s so good people won’t want to eat anything else.
2 lbs of Rump Steak
1/3 cup soy sauce
1/3 cup olive oil
2 tablespoons chili powder (I made my own, recipe below)
4 cloves of garlic, minced
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 tablespoons dark brown sugar
1 tablespoon tomato paste
Lemon wedges for serving
1. Trim any fat and gristle from the meat and cut into 1 x 2 inch strips.
2. Mix together the marinade ingredients and combine with the steak in a bowl. Cover and refrigerate for ideally 1 hour, not more than 2 (or it could get too salty)
3. 15 mins before you’re ready to grill, preheat all of the grill burners on high with the lid closed.
4. Remove the meat from the marinade and pat dry with paper towels. It will smell fantastic.
5. Leave half the grill on high, but turn the other have to low.
6. Sear the meat on all sides on the hottest side of the grill. If the meat is thick you can move it to the cooler side to finish cooking to your desired doneness. Be careful, because the meat is cut up it cooks faster than normal.
7. Serve with lemon wedges
Chili Powder Recipe:
I kept this chili powder intentionally mild since there were a lot of young kids eating the steak. Ancho chilies run more sweet than hot.
3 dried ancho chilis
1 dried chipolte chili
1 tablespoon cumin powder
1 tablespoon garlic powder
1/2 tablespoon dried oregano
1/2 teaspoon smoked paprika
1. Slice the chills and cook them in a dry frying pan for a couple minutes, be careful not to burn them.
2. In a mini food processor or grinder chop the chills into a powder, add in the rest of the ingredients and mix thoroughly.