Party Planning Recipes for the month of June > |
| | Barbecue Steaks
4 rump steaks
2 teaspoons of wholegrain mustard
salt and pepper
2 tablespoons of sunflower oil
grated rind of juice of 1/2 orange
cooked new potatoes, to serve
Red Onion Marmalade
2 tablespoons of olive oil
1 pound of red onions, cut into rings
3/4 cup of red wine
rind of 1 orange, grated
1 tablespoon of superfine sugar
salt and pepper
To make the marmalade, place the olive oil and onions in a pan and sauté gently for 5- 10 minutes, until the onions are just softened and are beginning to turn golden, do not let them overcook.
Add the wine, orange rind, and sugar to the pan and simmer for 10 - 15 minutes, until the onions are tender and most of the liquid has evaporated. Let cool, then season with salt and pepper to taste.
Make a few cuts in the fat around each steak to prevent it curling.
Using a knife, spread each steak with a little of the mustard and season with salt and pepper to taste.
Mix the oil with the orange juice and rind in a small bowl, and use this mixture to baste the steaks occasionally during cooking.
Grill the steaks over hot coals searing the meat over the hottest part of the barbecue grill for 2 minutes on each side, basting occasionally with the orange mixture. Move the meat to an area with slightly less intense heat and cook, basting occasionally, 4 - 10 minutes on each side, depending on how well done you like your steaks.
Transfer the steaks to plates and serve with red onion marmalade and cooked new potatoes. Serves 4 |
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