Grilled beef rump steaks with herb and garlic crust

Grilled beef rump steaks with an aromatic herb and garlic crust are a highlight of any barbecue evening. The combination of juicy meat and spicy crust ensures an intense taste experience. Served with matching side dishes and a strong red wine, this dish is a delight for all the senses.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main course

Cuisine Mediterranean

Servings People

Calories 600 kcal

Cooking utensils

1 Grill or grill pan
1 Bowl for the marinade
1 Barbecue tongs

Ingredients

2 Beef rump steaks approx. 200 g each
2 Tbsp fresh herbs e.g. rosemary, thyme, parsley, finely chopped
2 Garlic cloves finely chopped
2 Tbsp olive oil
Salt and pepper to taste

Preparation

Prepare the marinade:

Mix the chopped herbs, garlic and olive oil in a bowl. Season to taste with salt and pepper.

Marinate the steaks:

Rub the marinade into the beef rump steaks, cover and leave to marinate in the fridge for at least 30 minutes.

Barbecue:

Preheat the grill. Remove the steaks from the marinade and grill on the hot grill for approx. 4-5 minutes on each side, depending on the desired degree of doneness.

Serve:

Remove the steaks from the grill, leave to rest briefly and then coat with the remaining herb and garlic mixture.

Recommended side dishes:

Rosemary potatoes: Crispy potatoes with rosemary and sea salt.
Grilled vegetables: Grilled peppers, zucchinis and eggplants.
Fresh leaf salad: With a light balsamic dressing.

Nutritional values per portion

Calories: 600kcalCarbohydrates: 5gProtein: 45gFat: 40g

Keyword Beef rump steak, Crickets, Garlic, Herb crust, Syrah

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