Vietnamese-style Nature’s Fresh rump steaks with sticky glaze & grilled green shallots
4 x 200g Nature’s Fresh rump steaks
¼ cup honey
2 Tbsp soy sauce
2 Tbsp fish sauce
5cm piece ginger, minced
4 cloves garlic, minced
finely-grated zest and juice of 2 limes
1 Tbsp sesame oil
12 long green shallots, trimmed
cooking oil spray
sea salt flakes and freshly-ground black pepper
beetroot and red cabbage sauerkraut and chopped coriander, to serve
Place the rump steaks in a shallow tray with the honey, soy sauce, fish sauce, ginger, garlic, zest, juice and sesame oil. Mix well, then refrigerate for 3 hours to marinate. Drain well, then pour the marinade into a small saucepan and simmer gently until thickened.
Cook the steaks over barbecue coals for 8 minutes, turning regularly, until medium. Rest for 3 minutes. Sprinkle the green shallots with cooking oil spray and season with salt and pepper, then grill for 3 minutes, until just softened.
Carve the steaks and serve with grilled green shallots, sauce, beetroot and red cabbage sauerkraut and chopped coriander.