INGREDIENTS:

750g sliced rump steak, about 3-4cm thick
3 shallots, very finely chopped
4 tbsp red wine vinegar
2 tbsp olive oil, or rosemary, or basil oil

DIRECTIONS:

Put the steak in a shallow dish and sprinkle with the shallots, vinegar, oil, sea salt, and ground black pepper. Rub over the meat with your hands. Leave for at least an hour, or overnight in the fridge.

Heat a griddle pan or barbecue. Cook the steaks for 3-4 mins on each side until well browned. Transfer to a board, cover with foil, and rest for 5 mins.

Serve thinly sliced with new potatoes and salad, or in tortillas, with lettuce, avocado, and sour cream.

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