BBQ Rump steak with Caper and Lemon Butter

Ingredients

• 125 gms salted butter (softened)
• 2 Tbs chopped capers
• 1 Tbs chopped parsley
• rind and juice of 1 lemon
• 1 egg yolk
• Cream butter until white and fluffy. Add egg yolk and beat until combined. Add all other ingredients and mix to combine. Roll butter into a log using baking paper and place in fridge to set. It will keep for weeks in the fridge - so a good idea to make it ahead.
• 1.5 kg rump steak (cut 2 inches thick)
• 125 ml extra virgin olive oil
• 1 tsp rosemary leaves
• 2 garlic cloves sliced
• 6 sage leaves
• 4 sprigs thyme
• sea salt and pepper

Method

Make the marinade by combining the olive oil, rosemary, garlic, sage and thyme and season with sea salt and pepper. One hour before cooking, remove the steak from the oven and place in the marinade.
Pre-heat the  BBQ grill to high. Grill steak to rare or medium rare, then place on a rack to rest for 5 - 10 min.
To serve cut slices of the lemon and caper butter and place on top of the steak. Place steak under pre-heated grill in the oven and grill until the butter is caramelised.
Slice steak across the width and serve.