no time to marinade rump

No time to marinade? Here’s a trick to give you back 24 hours

So often people ask what’s a good cut of meat for the BBQ?  and one of the first things we need to consider is people’s budget – you can’t beat a rib eye or a scotch fillet – but that doesn’t work for everyone – especially when feeding a family.  Rump is always a good solid go to solution.  It can have the reputation for being tough, but if you get a true piece of rump (and I say that because there are still butchers out there who cut meats that are supposed to be for stewing, add a little meat glue and some creativity and sell it as rump steak) and cook it properly, rump shouldn’t be tough as an old boot.

Another way to ensure a tender, flavoursome rump is to marinade it overnight – but if you are like me who cooks on the fly, I want to cook it now, not in 24 hours time – there’s no time for marinade!.  The other thing I like about rump is it is so versatile, you can dice it for stew, or slice it for stir fry which opens up a plethora of options when you want a quick, easy and cheap meal.

This recipe is a steal from Nigella and works on the precis of marinading the meat after the cooking.  I also love this concept because you can serve it on a salad, I like it in lettuce cups and for the not so healthy wrap it in a fajita with avocado, tzatziki and anything else that tingles your taste buds – when you have four to feed who want four different meals – this could just be the answer and another way to maximise your meat.

Today as part of our 24 days of Christmas we have rump steak at $15.49kg giving you another way to feed the family for under $20.

Click through to our face book page to see the special and if you want to see Nigella’s recipe click here  (I have copied it below to make life a little easier if you prefer).



1 x 2.5 cm thick rump steak (approx. 600g)

5 stalks thyme (to give 1 tablespoon of leaves)

2 cloves garlic (bruised)

80 ml extra virgin olive oil

Zest and juice of ½ lemon

1 teaspoon Maldon salt (or ½ teaspoon table salt)



Cut away the fat from around the edge of the steak while you heat a griddle or heavy based pan.

Brush the steak with oil to prevent it sticking to the griddle or pan, and cook for 3 minutes a side plus 1 minute each side turned again (this gives you pretty griddle marks) for desirably rare meat; the lemon in the post-hoc marinade “cooks” it a little more.

While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest and juice, and salt and pepper in a wide, shallow dish.

Once the steak is cooked, place it in the dish of marinade for 4 minutes a side, before removing it to a board and slicing thinly on the diagonal.