Rump steak & barley

Every time I would leave for a competition in swimming or diving when I was a kid, and then after as a teenager, I would always have a wish which dish my mother would make me when I return home. My competitions were usually out of the city, especially when I started training diving and finswimming, after more than 10 years of swimming. We would go to other countries like Hungary, Bosnia, Czech Republic, but mostly Italy, and the surprising thing is that we would usually see just a bit of the city, while spending our days at the pool. At the competition the food wasn’t great and we would live on our trainer’s strict diets waiting to return home where we could finally enjoy something delicious after the competition.

For me it was always Rump steak.. a dish, or food that I was dreaming of while doing my best at the competition, with any side dish. I didn’t even need a side dish, I would make a big bowl of lettuce and next to it a grilled steak. To this day my mum still makes me Rump steak every time I return home after travelling somewhere, and I love her for it!

So here’s a version of grilled spicy Rump steak – my favourite.

If you have a favourite dish, share it in the comment section! 

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Enjoy & happy cooking!

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Preparation: 20 min

Cook time: 15 min

Servings: 4

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Ingredients

• 4 rump steaks
• 1 tsp chili powder
• 1 tsp garlic powder
• 2 tsp thyme
• 1 tsp black pepper, ground
• 2 tbsp barbecue sauce
• 1 tbsp dark beer
• 2 cups cooked barley
• 50 g bacon, sliced
• Vegetable oil
• Salt to taste

How to

1. Place salt, chili powder, garlic powder, thyme, ground black pepper, barbecue sauce and dark beer. Mix the marinade until well combined.
2. Place rump steaks in a large bowl, coat them with seasoning mixture, set aside to marinade for at least 1 h.
3. Het a large grill pan, sprinkle some vegetable oil over. Grill steaks for 2 to 3 min on each side. When done set aside, add bacon to the grill pan. Grill bacon until crispy and golden, add cooked barley and toss with the bacon. Enjoy!