Summary

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

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Instructions

1. Combine buttermilk, tomato ketchup, light soy sauce, ground ginger, pepper, salt, and barbecue seasoning in a bowl to make the marinade.
2. 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).
3. Remove the steaks from the marinade and pat dry with paper towels.
4. 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.