2 x 8 ounce rump steaks
2 x tables spoons rice wine (dry sherry seems to work just as well)
2 x tablespoons of soy sauce
3 x cloves garlic – crushed
1 x teaspoon of sugar
½ x teaspoon of salt
1 x teaspoon of olive oil
To prepare the marinade, using a bowl mix add a teaspoon of olive oil and mix together the crushed garlic, add salt and sugar. 1 tablespoons of rice wine and soy sauce.
Marinate the steak for at least 15 minutes, it tastes even better if the rumps are left to marinate overnight.
The steak tastes great whether cooked on a charcoal or gas barbecue. Cook on a medium to low heat setting for 5 minutes using your spatula to flip the steak either side.
Throw a few mushrooms in to a pan and cook on your barbecue’s side burner for approximately 6 minutes, for extra flavour the mushrooms can be added to the marinade.