Grilled Rump Steak

INSTRUCTIONS

• 1
  Take the meat out of the fridge an hour before cooking to bring it to room temperature. Lightly salt the meat and drizzle with oil.
• 2
  Heat the grill to 200-300 °C.
• 3
  Place the meat on a sufficiently heated grill and let it grill. Once it is seared on one side, the meat will detach from the grill on its own. Do not move it before this. Turn the meat and grill it on the other side as well. For a medium-cooked steak, the internal temperature of the meat should be around 55 °C. At a grill temperature of 230 °C, the internal temperature of the meat reached 55 °C in approximately 12 minutes.
• 4
  Once the meat is done, wrap it in aluminum foil and let it rest for 10 minutes.
• 5
  In the meantime, place thickly sliced tomatoes and quartered boiled potatoes in their skins, drizzled with oil, on the grill.
• 6
  Serve with a dip made from yogurt, lemon juice, salt, and a pinch of ground pepper.
• 7
  Lightly salt the steak before serving and season with freshly ground pepper.