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. Combine the dark beer, chopped garlic, chopped shallot, Worcestershire sauce, chili sauce, freshly squeezed orange juice, cane sugar, mustard, and olive oil to make the marinade.
2. Place the rump steaks in a container, pour the marinade over them, and refrigerate for 60 minutes.
3. Remove the steaks from the marinade and drain off the excess.
4. Transfer the marinade to a saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer until the sauce becomes syrupy.
5. Heat oil in a frying pan or on a grill over high heat. Fry the steaks for approximately 2 minutes on each side. For more well-done steaks, cook longer. Season with salt and pepper.
6. Serve with oven-fresh baguette and a crisp green salad.