What you will need:
60ml Morgenster Balsamic Vinegar
60ml tomato sauce
60ml Worcestershire sauce
5ml chopped garlic
1 chilli, deseeded and finely chopped
15ml Dijon mustard
15ml wholegrain mustard
salt and pepper
1.2kg Picanha rump
How to prepare:
Mix all the ingredients together.
Pour into a shallow dish or plastic bag and add the rump.
Marinate in the fridge for 2-3 hours or overnight.
Remove meat from the marinade and braai in a kettle braai, with the lid on, for 30 minutes per 500g.
Turn halfway and baste with the leftover marinade.
Or roast in a preheated oven at 180°C for 1 hour.
Bring the remaining marinade to the boil in a pot and simmer for 10 minutes to thicken and reduce.
Serve with the steak.
Recipe supplied by The Star, Angela Day.
Click here to download the recipe in pdf format.