Beef Rump Steaks in Fine Grill Marinade

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	1 min
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

250 g buttermilk
2 tablespoon tomato ketchup (spice ketchup)
2 tablespoon soy sauce, light
0.25 teaspoon ¼ ginger, ground
0.5 teaspoon ½ pepper
0.5 teaspoon ½ salt
1 tablespoon seasoning (s) (barbecue seasoning)
4 steak (s) (beef rump steaks), a 200g

Instructions

Combine buttermilk, tomato ketchup, light soy sauce, ground ginger, pepper, salt, and barbecue seasoning in a bowl to make the marinade.
Place the beef rump steaks in the marinade, cover, and refrigerate for at least 8 hours, overnight, or up to 2 days (longer marinating makes the meat more tender).
Remove the steaks from the marinade and pat dry with paper towels.
Preheat a grill or griddle to high heat. Grill the steaks for 4-5 minutes on each side until they reach an internal temperature of 63°C (145°F) for medium doneness.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.