The toffee-like coating on these delicious steaks gives them an unusual texture. Serve Zena’s Sugared Steaks with French- fried potatoes, French beans and a crisp tossed salad.
4 rump steaks, approximately
2 teaspoons black pepper
2 garlic cloves, crushed
3 tablespoons prepared French mustard
3 tablespoons brown sugar
1 bunch watercress, washed and shaken dry
Preheat the grill to moderately high.
Rub the steaks all over with the pepper and garlic and place them on the rack in the grill pan. Place the pan under the heat and grill the steaks for 2 minutes on each side.
Remove the pan from the heat and spread the mustard and sugar evenly over both sides of the steaks, pressing them in firmly with a flat-bladcd knife.
Return the pan to the grill and grill the steaks for a further 2 minutes on each side, being careful that the sugar does not burn. This will produce rare steaks. Double the cooking time for well-done steaks.
Remove the pan from the heat. Place the steaks on a warmed serving dish and serve at once, garnished with the water-cress.