- 4 x 200 g beef rump steaks
- For the mustard butter:
- 125 g butter, cubed
- 2 T hot English mustard
- 1 1/2 T parsley, finely chopped
- 1 lemon, juiced
- 2 t sea salt
Combine all the ingredients for the butter, roll into a cylinder, cover with clingfilm and refrigerate.
Place a soaked braai plank on the open flames. When it starts to smoke, place the rump on the planks and brown on both sides. Place a knob of mustard butter on each steak and allow to melt.
Cook’s note: Woolworths will stock oak and maple braai planks on 15 October 2012 (at selected stores).