A flavoursome barbecue dish with Mediterranean flair
Tender beef rump steaks are refined with a flavourful herb and garlic crust and cooked to perfection on the grill. This dish combines succulent meat with intense flavours and is a highlight for any barbecue evening.
Ideal wine pairing: Syrah (France, Côte-Rôtie AOC)
A Syrah from the renowned Côte-Rôtie AOC in France is characterised by complex aromas of dark berries, pepper and a hint of smoke. Its powerful structure and fine tannins harmonise perfectly with the intense flavour of grilled beef rump steaks. The spicy notes of the wine complement the herb and garlic crust perfectly and create a balanced flavour experience.
Further wine recommendations:
Shiraz (Australia, Barossa Valley) This powerful red wine offers aromas of blackberries, black pepper, liquorice and dark chocolate. Its full structure with silky tannins is in no way inferior to the intense beef flavours. It is particularly harmonious with herb and garlic crust, whose roasted flavours it reflects with peppery spice. The ripe fruit provides balance and makes the pairing both distinctive and supple.
Grenache-Syrah-Mourvèdre (France, Côtes du Rhône AOC) This classic Rhône cuvée combines red fruits, Mediterranean herbs and spicy earthiness. It perfectly complements the herbal character of the marinade and brings a pleasant freshness that balances the fat of the steak. The Syrah component provides depth, while Grenache stands for softness and charm – an extremely harmonious combination with grilled steak.
Tempranillo (Spain, Rioja DOCa) A mature Tempranillo brings fine flavours of red berries, vanilla, dried herbs and leather. These nuances harmonise perfectly with the grilled meat and the aromatic crust. The balanced acidity provides freshness, the soft tannins give structure. The interplay between the roasted flavours of the wine and the grilled food is particularly exciting.
Cabernet Sauvignon (Chile, Maipo Valley) An intense, dark berry Cabernet with notes of cassis, green pepper, cedar and dark cocoa. The noticeable tannin structure supports the strong beef, while the green spice provides an ideal stage for the garlic and herbs. Ideal for lovers of structured red wines with depth and presence.
Zinfandel (USA, California AVA) A fruit-driven, spicy Zinfandel with flavours of ripe plum, pepper, clove and vanilla. Its fullness perfectly complements the meaty texture of the steak, while the spicy flavours resonate with the herb crust. The velvety structure provides a round, inviting mouthfeel – ideal for a barbecue evening with character.
The recipe:
Gegrillte Rinderhüftsteaks mit Kräuter-Knoblauch-Kruste
Kochutensilien
- 1 Grill oder Grillpfanne
- 1 Schüssel für die Marinade
- 1 Grillzange
Zutaten
- 2 Rinderhüftsteaks je ca. 200 g
- 2 EL frische Kräuter z.B. Rosmarin, Thymian, Petersilie, fein gehackt
- 2 Knoblauchzehen fein gehackt
- 2 EL Olivenöl
- Salz und Pfeffer nach Geschmack
Zubereitung
Marinade vorbereiten:
- In einer Schüssel die gehackten Kräuter, Knoblauch und Olivenöl vermengen. Mit Salz und Pfeffer abschmecken.
Steaks marinieren:
- Die Rinderhüftsteaks mit der Marinade einreiben und abgedeckt für mindestens 30 Minuten im Kühlschrank ziehen lassen.
Grillen:
- Den Grill vorheizen. Die Steaks aus der Marinade nehmen und auf dem heißen Grill von jeder Seite ca. 4–5 Minuten grillen, je nach gewünschtem Gargrad.
Servieren:
- Die Steaks vom Grill nehmen, kurz ruhen lassen und anschließend mit der restlichen Kräuter-Knoblauch-Mischung bestreichen.
Empfohlene Beilagen:
- Rosmarinkartoffeln: Knusprige Kartoffeln mit Rosmarin und Meersalz.
- Gegrilltes Gemüse: Paprika, Zucchini und Auberginen vom Grill.
- Frischer Blattsalat: Mit einem leichten Balsamico-Dressing.
