Marinated Rump Steak
     
Serves 4

Ingredients:

          2      x  200 to 225g rump steaks
         75     ml  red wine
         75     ml  worcestershire sauce
          1    lrg  clv garlic peeled and crushed
          1    tsp  groundnut or other flavourless oil

To garnish:

          1      x  few sprigs fresh watercress

Method:

You will also need a shallow dish or lidded polythene box large enough to hold the steaks closely and comfortably.

Put the steaks in the shallow dish or polythene box then mix the red wine Worcestershire sauce and garlic together and pour this over the steaks.

Cover with clingfilm or put the lid on then place in the fridge for a few hours or preferably overnight.

When you're ready to cook the steaks drain and dry them carefully with kitchen paper reserving the marinade.

Take a medium frying pan place it on a high heat and heat the oil until its very hot.

Sear the steaks for 4 minutes on each side and 2 minutes before the time is up add the reserved marinade to the pan and let it bubble and reduce by about half.

When the steaks are cooked remove them from the pan to warm serving plates then using your sharpest knife cut them into slices diagonally and spoon the sauce over. Garnish with the watercress and serve immediately.

This is oh so simple but oh so good. Great if you're organised and can leave the steaks in the marinade the day before you need them but failing that a few hours will do.

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Adapted from www.fooddownunder.com