Ingredients1-1,2kg thick beef rump or sirloin steak
(1 or 2 pieces, between 250-300g per person) For the Coke Marinade 4 Tbsp light olive oil 1 Tbsp barbeque spice 1 Tbsp braai & grill seasoning 50ml coke (light for Banting/LCHF) |
MethodUse the largest piece or pieces of steak possible and which are about 3-4cm thick.
Keeping the steak whole, trim the steak by removing any sinew and/or excess fat. In a large flat baking dish, prepare the marinade by pouring in the olive oil and adding the barbeque spice and braai & grill seasoning. Mix well and stir in the coke. Roll the steak in the marinade & coat thoroughly. Marinade for at least 30 mins while turning the steak occasionally. On a very hot braai, grill the steak to the desired Meat Doneness for steaks, turning only once and basting the uncooked side with the marinade before turning. Turn off the braai and rest for 10 mins. To serve, place the steak on a wooden board and slice the steaks at an angle into thick serving-size pieces. |
Serving Suggestion
Variation
Replace the rump/sirloin with 4 T-bone steaks (4cm thick).
It is best to first braai the T-bones upright on their T to ensure that the inside of the meat is cooked.
It is best to first braai the T-bones upright on their T to ensure that the inside of the meat is cooked.
