Recipe: Beer-Marinated Rump Steak, Joe Carroll, Feeding the Fire
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • Four 8-ounce rump (top round) steaks
  • 3 cups stout or other full-bodied dark beer
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon freshly ground black pepper, plus more for seasoning
  • Three 2-inch strips orange zest
Directions
  1. Place the steaks in a large resealable plastic bag and set aside.
  2. Pour the stout into a medium bowl. When the foam subsides, whisk in the cinnamon, nutmeg, salt and pepper. Pour the marinade into the bag; throw in the orange zest. Refrigerate the steaks for at least 4 hours or up to 3 days. The longer the better.
  3. Prepare a charcoal or gas grill for medium-hot cooking.
  4. Remove the steaks from the bag and discard the marinade. Pat the steaks dry using a paper towel and season generously with salt and pepper.
  5. Grill the steaks, turning them every couple of minutes, until an instant-read thermometer inserted into the middle reads 135° for medium doneness, 8 to 10 minutes. Remove the steaks and allow to rest for 5 minutes before serving.