It’s summer! Celebrate the season with fuss-free alfresco fare
HERB RUMP WITH CORIANDER SALT
SERVES 4 to 6 PREP + COOK TIME: 25 minutes (+ marinating)
• 2tbsp extra-virgin olive oil
• 6cloves garlic, bruised
• 6fresh bay leaves, bruised
• 4sprigs rosemary
• 1kg rump steak, a thick piece from centre cut
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• ¼ cup (30g) sea salt flakes
• 1 tsp freshly ground black pepper
1. Combine the oil, garlic, bay leaves and rosemary in a nonreactive dish or a ziplock bag. Add the steak. Marinate in the fridge for 4 hours or overnight.
2. Dry-fry the spices in a small pan over medium heat until fragrant. Using a mortar and pestle, grind the seeds until coarsely crushed. Add salt and pepper; mix well.
Remove the steak from the fridge at least 30 minutes before cooking. Heat the
