salted rump steak

  • 1kg rump steak, cut into large pieces
  • 1 tablespoon olive oil 
  • 1 cup (300g) rock salt 
  • cracked black pepper
  1. Thread the steak onto metal skewers and rub with olive oil. Place on a baking tray and cover completely with the rock salt. Place in the fridge for 1 hour. Wipe with absorbent paper to remove the rock salt and sprinkle with pepper. 
  2. Heat a char-grill pan or barbecue over high heat. Add the skewers and cook for 7 minutes each side for medium rare or until cooked to your liking. Serves 4.
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