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

Method 

Prepare your barbecue for the direct cooking method, plenty of coals, the barbecue needs to be really hot. Mix together items 1, 2 and 3 from the shopping list in a dish.

Dip or brush the mixture on to both sides of the rump steaks. Make three cuts about 1/3 of the depth of the steaks and fill with a teaspoon of mustard. Place on the hottest part of the barbecue and seal them juices in.

Turn the steaks after a few minutes with barbecue tongs and cook to your liking. The steak is cooked through, when the juices run clear.

Move steaks to a cooler part of the barbecue when ready.

Eat with red onion and tomatoes on a skewer (as above) and a large portion of chips. 

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

Shopping

All you need is the steaks, the rest should be found in the kitchen cupboard.

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, remember they will cook very quickly and dry out.

Splash out and try T Bone steaks