Guinness and lime rump steak with onion marmalade

SERVES 4 PREP AND COOK TIME 45 MINUTES (+ MARINATING TIME)

1½ cups (375ml) Guinness stout

2 limes (130g), rind nely grated, juice squeezed

2 tablespoons fresh tarragon leaves, chopped

2 cloves garlic, chopped nely 1 tablespoon freshly ground black pepper 1 teaspoon sea salt akes

cup (80ml) extra virgin olive oil

1 piece (800g) middle cut rump steak 2 tablespoons at-leaf parsley leaves oven fries, to serve ONION MARMALADE 2 tablespoons extra virgin olive oil 3 large (600g) red onions, sliced thinly ½ teaspoon sea salt akes 1½ tablespoons brown sugar 1 tablespoon apple cider vinegar

½ cup (125ml) red wine

1 Add the stout, rind and juice, tarragon, garlic, pepper, salt and olive oil to a large shallow dish. Add the steak and turn to coat in the marinade. Cover and refrigerate for 3 6 hours.

2 ONION MARMALADE Heat the oil in a heavy-based frying pan over medium heat; add the onion and salt. Cook, stirring, for about 5 minutes or until so ened. Stir in the sugar and cook for a further 2 minutes. Add the vinegar and wine; cook until most of the liquid has evaporated. Season to taste.

3 Remove steak from refrigerator 1 hour before cooking; drain excess marinade.

4 Preheat barbecue to high and brush grill plate with a little olive oil to grease. Put the steak on the hot plate and cook for 5 7 minutes on each side or until cooked as desired. Remove steak to a warm plate, cover with foil and rest for 5 minutes.

5 Sprinkle steak with parsley. Serve with the Onion Marmalade and fries, if desired. Not suitable to freeze or microwave.