Ingredients
1 cup pale ale
1/3 cup barbecue sauce
2 Tbsp Worcestershire sauce
1 Tbsp Australian mustard
2 cloves garlic, crushed
4 x 200g beef rump steaks
FRENCH ONION POTATO SALAD
1kg baby red-skinned potatoes, unpeeled
3 middle bacon rashers
2 shallots, finely chopped, plus extra, to serve
1/2 cup roasted red capsicum, roughly chopped
1/2 cup sour cream
1/4 cup mayonnaise
1 Tbsp French onion soup mix
2 tsp wholegrain mustard
2 Tbsp chopped flat-leaf parsley leaves, plus extra leaves, to serve
Sea-salt flakes and freshly ground black pepper, to season
Method
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Whisk ale, sauces, mustard and garlic in a large, shallow, glass or ceramic dish. Add steaks, turning to coat. Cover and refrigerate overnight.
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For potato salad, put potatoes in a large saucepan, cover with cold water and bring to the boil on high heat. Reduce heat to medium; cook for 18-20 minutes until just tender. Drain. Refresh under cold water. Cool completely.
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Meanwhile, heat a barbecue grill plate or grill pan on high. Cook bacon for 2 minutes on each side until grill marks appear, then roughly chop and set aside to cool.
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Reduce heat to medium. Drain steak from marinade. Cook for 3-4 minutes on each side, for medium. Transfer to a plate. Cover loosely with foil and rest for 5 minutes.
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Meanwhile, quarter potatoes and toss in a bowl with bacon, shallots and capsicum. In a small jug, combine sour cream, mayonnaise, soup mix, mustard and parsley. Toss with potato mixture. Season. Garnish with extra shallots and parsley. Serve with steaks.
You might also like to make this green peppercorn steak
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