Mediterranean rump steaks from the swivel grill

Ingredients for 2 servings:

• 2 garlic cloves, finely chopped
• 2 tsp ginger root, freshly grated or 2 teaspoons ginger powder
• 4 tbsp sugar, brown
• 2 tsp tarragon, dried
• 150 ml soy sauce
• 2 tbsp red wine vinegar
• 1 sprig(s) rosemary
• 2 rump steak(s), aged or other meat
• oil

Instructions

Working time approx. 15 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour

Place the garlic, ginger, sugar, tarragon, soy sauce, and vinegar in a shallow bowl and stir until the sugar has dissolved. Add the broken rosemary needles and the meat and mix. Cover with plastic wrap and marinate for at least 30 minutes. The longer the meat stays in the marinade, the more intense the flavor will be. Make a cross-shaped cut in the rump steak along the fatty edge and turn it over in the marinade once or twice. After marinating, pat dry and brush lightly with oil. Place the steaks in the center of the hot swivel grill. Grill each side for 1.5 minutes, then let rest in aluminum foil for a few minutes. Serve with salad, baked potatoes, and aioli. DOC Rioja with the Tempranillo grape variety goes well with this.