• 1 small red or sweet yellow onion
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 4 Rump steaks, each about 225g and 2.5cm thick
  • Extra virgin olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon light brown sugar
  • 1/2 teaspoon salt


  • Cut the peeled onion in half lengthwise through the root end. Trim off the ends. With a very sharp knife, cut the onion into paper-thin slices and place in a shallow dish, such as a glass pie plate. Add the remaining onion ingredients and toss to dissolve the salt and sugar. Set aside at room temperature for about 3 hours, stirring the onion occasionally.
  • Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil. In a small bowl, mix the paprika, brown sugar, salt, and pepper and then press the seasonings into both sides of the steaks. Grill over direct high heat (230°C to 290°C), with the lid closed as much as possible, until cooked to desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Remove from the grill and allow to rest for 3 to 5 minutes. Strain the onions in a sieve. Serve the steaks warm with the pickled onions on top.


Prep time: 10 minutes
Marinating time: 3 hours
Grilling time: 6 to 8 minutes
Serves: 4

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