Balsamic Pepper Rump Steaks on the Stovetop or Grill

Method

1. Rinse the rump steaks under cold water and pat dry with paper towels. Set aside.
2. To make the marinade, place the garlic cloves in a mortar and pestle and grind until pasty. Add the whole peppercorns and crack them coarsely—do not reduce to powder.
3. Add the ground rosemary and coarse sea salt, then grind and mix everything together.
4. Pour in the olive oil and balsamic vinegar, and stir well until the mixture is combined into a thick paste.
5. Transfer the marinade into a large resealable plastic bag or a container with a lid. Add the steaks and turn them to coat evenly. Seal the bag or container.
6. For best results, marinate in the refrigerator overnight. If time is short, let it sit for at least 4–5 hours at room temperature (or in the fridge if longer).
7. When ready to cook, remove the steaks from the marinade—do not wipe off the excess—and cook them on a preheated stovetop skillet or barbecue grill, along with all the sauce from the bag, to your desired doneness (about 4–6 minutes per side for medium-rare, depending on thickness).
8. Let the steaks rest for a few minutes before slicing and serving.