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Beef steak from the salt plate

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Ingredients for 2 servings:

  • 2 beef steaks (3 cm thick rump steaks)
  • 1 small bunch of mint
  • 1 small bunch of lemon thyme
  • 1 small bunch of thyme
  • 1 small bunch of rosemary
  • 1 small bunch of oregano
  • 4 slices of bacon
  • some pepper, colorful

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

You’ll need a salt platter. Cut two rump steaks, approximately 3 cm thick, from the rump. Wash the steaks and pat them dry. Finely chop all the herbs and spread them on the edges of the steaks. Wrap two slices of bacon around each edge, then secure with string. Slowly heat the salt platter over indirect heat on the grill for about 5 minutes, then increase the heat to 250°C over direct heat. Grill the steaks on each side for 4-5 minutes until cooked to your desired doneness. Season with mixed pepper, if desired, before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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