Summary

Ingredients

• 330 ml beer, dark
• 1 clove garlic, chopped
• 1 shallot (s), small, chopped
• 2 tablespoon Worcestershire sauce
• 2 dashes chili sauce
• 1 dl orange juice, freshly squeezed
• 4 tablespoon cane sugar
• 1 tablespoon mustard
• 2 tablespoon olive oil
• 650 g rump steak (s)
• salt
• Pepper, black, freshly ground
• Oil, for frying

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Instructions

1. For the marinade, stir together the beer, garlic, shallot, Worcestershire sauce, chilli sauce, orange juice, sugar, mustard and olive oil. Pour the marinade over the steaks and let stand for 60 minutes.
2. Remove the steaks from the marinade, strip off the marinade.
3. Bring the marinade to the boil in a saucepan. Then reduce the heat and continue to simmer until the sauce takes on a syrupy consistency.
4. In the meantime, fry the steaks briefly on both sides (approx. 2 minutes each) on the hot grill or in a hot oiled pan. If you like your steak more well done, you have to extend the roasting time. Salt and pepper the meat.
5. Oven-fresh baguette and a crisp green salad go well with it.