Joe Carroll of St. Anselm and Fette Sau in Brooklyn marinates rump steaks from the top round in orange zest, stout beer, nutmeg and cinnamon. You can grill them after soaking for just a few hours or allow the steak to marinate for up to three days to allow the flavors to really come through.
To learn more, read "Hey, Grill."
Beer-Marinated Rump SteaksRecipe adapted from "Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling," by Joe Carroll and Nick Fauchald
Yield: 4 servings
Prep Time: 10 minutes, plus marinating time
Cook Time: 10 minutes
Total Time: 20 minutes, plus marinating time
Four 8-ounce rump (top round) steaks
3 cups stout or other full-bodied dark beer
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon kosher salt, plus more for seasoning
½ teaspoon freshly ground black pepper, plus more for seasoning
Three 2-inch strips orange zest
1. Place the steaks in a large resealable plastic bag and set aside.
2. Pour the stout into a medium bowl. When the foam subsides, whisk in the cinnamon, nutmeg, salt and pepper. Pour the marinade into the bag; throw in the orange zest. Refrigerate the steaks for at least 4 hours or up to 3 days. The longer the better.
3. Prepare a charcoal or gas grill for medium-hot cooking.
4. Remove the steaks from the bag and discard the marinade. Pat the steaks dry using a paper towel and season generously with salt and pepper.
5. Grill the steaks, turning them every couple of minutes, until an instant-read thermometer inserted into the middle reads 135° for medium doneness, 8 to 10 minutes. Remove the steaks and allow to rest for 5 minutes before serving.
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