Flame grilled on a hot barbecue to retain all the juices. 

Prepare your barbecue for the direct cooking method with a good amount of charcoal, the barbecue needs to be really hot.

Mix together items 1, 2 and 3 from the shopping list in a small dish.

Dip or brush the mixture on to both sides of the rump steaks. If you like your steaks hot make three cuts about 1/3 of the depth of the steaks and fill with another teaspoon of mustard.

Grill the steaks directly over the hot barbecue coals and seal the juices in.

Turn the steaks after a few minutes with barbecue tongs and cook to your liking.

If any flames or flare ups occur move the steaks to a cooler part of the barbecue, allow the flames to die down and then continue barbecuing.

The steak is cooked through, when the juices run clear.

Serve with red onion and tomatoes on a skewer and a large portion of chips. 

When shopping for beef it can be very expensive, but always buy the best cut you can afford.

Its worth buying a good steak like rump or sirloin, these are ideal for barbecuing and you won't be disappointed.

Ask the butcher, even in the supermarket, to cut you a fresh, thick juicy steak.

If you buy thin cuts just remember they will cook very quickly and dry out if you are not careful.

1) Two fresh, thick cut rump steaks

2) 6 teaspoons of olive oil

3) Salt, pepper and steak seasoning (from the herbs and spices rack at the supermarket) 

4) 2 teaspoons of English mustard (optional)

Optional: red onions and tomatoes.

Red onions and tomatoes on a skewer Seasoned with garlic, salt and pepper.

Serve with lots of chips

Splash out and try T Bone steaks