BBQ Rump steak with Caper and Lemon Butter

Ingredients

Caper and Lemon Butter
  • 125g salted butter, softened
  • 2 tablespoons capers, chopped
  • 1 tablespoon parsley, chopped
  • 1 lemon, rind and juice
  • 1 egg yolk
Rump steak
  • 1.5kg rump steak, cut 2 inches thick
  • 125ml extra virgin olive oil
  • 1 teaspoon rosemary leaves
  • 2 garlic cloves, sliced
  • 6 sage leaves
  • 4 sprigs thyme
  • sea salt and pepper

Method

Caper and Lemon Butter

  1. Cream butter until white and fluffy.

  2. Add egg yolk and beat until combined.

  3. Add all other ingredients and mix to combine.

  4. 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.

Rump Steak

  1. 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 fridge and place in the marinade.

  2. Preheat the BBQ grill to high. Grill steak to rare or medium rare, then place on a rack to rest for 5 - 10 min.

  3. 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.

  4. Slice steak across the width and serve.

Notes

Original recipe on RNZ