Rump steak from the marinade with pimientos de padron
This delicious rump steak from the marinade will enchant you with its unique taste. Rounded off with Spanish pimientos de padron, this dish is sure to impress! Have fun making it and bon appétit!
Preparation time 10 minutes
Cooking time 55 minutes
Ingredients
Ingredients for 4 portions
FOR THE STEAKS
- 1 tbsp cubeb pepper
- 1 tbsp coriander seeds
- 1 tsp coarse salt
- ½ tsp brown cane sugar
- 4 rump steaks of approx. 250 g each
- Vegetable oil for greasing
- the grill grate
FOR THE PIMIENTOS
- 400 g pimientos de padron
- (roasted peppers)
- 1 tsp coarse sea salt
- Freshly ground pepper
- 4 tbsp olive oil
EXTRAS
- A few fresh sprigs
- Herbs for garnish
Preparation
- For the marinade, grind the pepper, coriander, salt and sugar in a food processor until medium-fine. Rub the steaks on all sides with the marinade and vacuum seal in the container. Marinate for at least 30 minutes at room temperature.
- Preheat the grill to 500 °C with the lid open. Pat the meat dry. Grease the grill rack with oil and grill the steaks for several minutes on all sides on the boost zone. Insert the core thermometer, close the lid, set the grill to 160 °C and grill to the desired target temperature (optimum core temperature 56-58 °C).
- Grill the pimientos with the lid closed for 3-4 minutes, turning occasionally. To serve, season with salt and pepper and refine with olive oil.
