- 8 baby marrows
- Olive oil
- Garlic, crushed
- 2 x 500 g rump steaks
- Parmesan shavings
Slice the baby marrows into strips lengthways, toss in olive oil and crushed garlic and season to taste. Char-grill under a hot grill until tender.
Rub the rump steaks with olive oil and seasoning. Pan-fry in a searing hot pan until cooked to your liking. Leave to rest briefly.
Serve with the charred baby-marrow strips and Parmesan shavings.