Prep & Cook 45 mins + Marinating | Serves 4
1½ cups (375 ml) Guinness stout 2 limes (130 g), rind finely grated, juice squeezed.
2 tbsps fresh tarragon leaves, chopped 2 cloves garlic, chopped finely 1 tbsp freshly ground black pepper 1 tsp sea salt flakes.
½ cup (800 ml) extra virgin olive oil 1 piece (800 g) middle-cut rump steak 2 tbsps flat-leaf parsley leaves Oven fries, to serve.
2 tbsps extra virgin olive oil 3 large (600 g) red onions, sliced thinly ½ tsp sea salt flakes.
1½ tbsps brown sugar.
1 tbsp apple cider vinegar.
½ cup (125 ml) red wine.
1. Add the stout, rind and juice, tarragon, garlic, pepper, salt and olive oil to a large shallow dish. Add the steak and turn to coat in marinade. Cover and refrigerate for 3 to 6 hours.
2. ONION MARMALADE Heat the oil in a heavy-based frying pan over medium heat; add the onion and salt. Cook, stirring, for about 5 mins or until softened.
Stir in the sugar and cook for a further 2 mins. Add the vinegar and wine, cook until most of the liquid has evaporated.
Season to taste.
3. Remove steak from refrigerator 1 hour before cooking, drain excess marinade.
4. Preheat barbecue to high and brush grill plate with a little olive oil to grease. Put the steak on the hot plate and cook for 5 to 7 mins on each side or until cooked as desired. Remove steak to a warm plate, cover with foil and rest for 5 mins.
5. Sprinkle steak with parsley. Serve with the Onion Marmalade and fries, if desired.