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Ingredients
- ¼ cup olive oil
- 8 garlic cloves, finely chopped
- 4 small red chillies, finely chopped
- 1 tspn ground cumin
- 1 tspn dried oregano
- 1 cup fresh orange juice
- ½ cup fresh lime juice
- ¼ cup water
- sea salt & freshly ground pepper
- 3 tbsp chopped fresh coriander
- 4 x 200 gm rump steaks
- 3 onions, thickly sliced
Directions
- Heat the oil in a heavy-bottomed pan and gently sauté the garlic and chillies, being careful not to burn.
- Add the cumin, dried oregano, orange and lime juice, water, a little salt and a decent amount of ground pepper. Stir well and bring to the boil. Then turn down the heat and gently cook until slightly reduced.
- Remove from the heat, stir in the chopped coriander and set aside to completely cool.
- Then pour the marinade over the steaks and onions, toss well and refrigerate for 1-2 hours (overnight even better), tossing now and again.
- When ready, panfry the onions in one layer, brushing with the marinade for the first few minutes. At the same time, cook the steaks on a preheated ridged grill (or BBQ) to the desired degree, also basting with the marinade at the beginning. Rest the steaks for a few minutes, before cutting in half.
- Serve the steaks on a bed of onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 203 | |
| Calories from Fat 127 | 63% |
| Total Fat 14.41g | 18% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 336mg | 10% |
| Total Carbs 19.72g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 8.92g | 6% |
| Protein 2.17g | 3% |
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