John Myers
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Beef Rump Steaks in Sea Buckthorn Pepper Marinade
The perfect beef rump steaks in sea buckthorn pepper marinade recipe with a picture and simple step-by-step instructions.
marinade
- 4 tbsp Sea buckthorn pulp
- 1 tbsp Colorful pepper from the mill
- 1 tbsp Extra virgin olive oil
- 2 Pinches Salt
Steaks
- 4 piece Beef steak organic
- 1 piece Freeze bag
- 1 piece Freezer bag clamp
- Mix the marinade out of the sea buckthorn pulp, olive oil, pepper and salt. The oil and the sea buckthorn pulp should form a homogeneous mass
- Fill the steaks with the marinade into a sufficiently large freezer bag, close with the clamp and knead well so that the marinade covers the steaks everywhere.
- Park overnight in the refrigerator, turn and knead every now and then when the opportunity arises
- Take it out of the fridge 30 minutes before grilling and let it take to room temperature, or as we did, pack it up and transport it to the barbecue with all other utensils
- Place the steaks on the grill with as much marinade as possible and grill or grill them rare, medium or well done, depending on your taste.
- Good hunger!
- We had more than enough side dishes – it’s always quite funny when four families get together for a barbecue, there is simply something of everything.
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