Balsamic Pepper Rumb Steak

• 2 pieces rump steaks (or beef cut of choice)
• 4 pieces cloves garlic
• 2 teaspoons whole peppercorns
• 1 teaspoon coarse sea salt
• 1 teaspoon ground rosemary
• 1/4 cup extra virgen olive oil
• 1/4 cup balsamic vinegar

1. You'll get better results by marinating the night before or at least 4-5 hours before cooking.
2. For the marinade:rnIn a mortar and pestle, grind the garlic.rnAdd the peppercorns and crack.rnAdd the rosemary and sea salt and grind to mix well.rnAdd the olive oil and balsamic vinegar and mix well.rnPour the marinade into a plastic bag or sealable container.rnPlace the rinsed rump steaks in the marinade and seal the bag/container.rnAllow to marinade either overnight or at least 4-5 hours before using.
3. Cook the rump steaks with all the sauce on the stovetop or BBQ until your liking.

rump, garlic, peppercorns, salt, ground rosemary, extra virgen olive oil, balsamic vinegar

Taken from food52.com/recipes/35699-balsamic-pepper-rumb-steak (may not work)