A super dinner party dish of rump steaks marinated and grilled , London Broil with Bearnaise Sauce needs only parsley, potatoes and a good red Burgundy, such as Nuits St. Georges, to accompany it.
4×8 oz. rump steaks
5 fl. oz. warm Bearnaise Sauce
2 fl. oz. cup white wine vinegar
2 fl. oz. vegetable oil
1 garlic clove, crushed
1 tablespoon lemon juice
4 black peppercorns, crushed
1 teaspoon salt
In a large, shallow dish, combine all the marinade ingredients. Place the steaks in the marinade and set aside in a cool place for 2 hours, basting and turning the steaks occasionally.
Preheat the grill to high.
Remove the steaks from the marinade and discard the marinade. Place the steaks on the grill rack and grill for 3 minutes on each side. Reduce the heat to low and grill for a further 2, 3 or 4 minutes on each side depending on whether you like steaks, rare, medium or well done.
Pour the sauce into a warmed sauce-boat.
Remove the steaks from the grill and place them on four warmed serving plates. Serve immediately, with the sauce.