Black and blue beef

Method

1. Put the steaks in a large freezer bag and add all the marinade ingredients.

2. Tie the bag expelling any air, and squidge everything around before leaving in the fridge overnight (or even for a day or so) or for at least an hour at room temperature.

3. Grill on a viscously hot barbecue or on a griddle. I like to do not much more than blacken the outside (which means about 5 minutes per side) but you, of course, should cook this just as long as you like.

4. Leave to stand for a few minutes before carving into thin slices.

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Ingredients

1 rump beef steaks, 4cm thick, approx. 1.5kg in weight

For the marinade:

5 tbsp Soy sauce
3 garlic clove, minced
2.5 cm Ginger, fresh, minced
2 tbsp Sesame oil
2 tsp caster sugar
1 pinch Pepper
4 spring onion, chopped roughly

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