Herb rump with coriander salt

SERVES 4-6 COOK AND PREP TIME 25 MINUTES (+ MARINATING TIME)

2 tablespoons extra virgin olive oil

6 garlic cloves, bruised

6 fresh bay leaves, bruised

4 sprigs rosemary

1kg rump steak, a thick piece from centre cut

2 teaspoons coriander seeds

2 teaspoons cumin seeds

1 teaspoon freshly ground black pepper

¼ cup (30g) sea salt flakes

1 Combine oil, garlic, bay leaves and rosemary in a non-reactive dish or large zip-lock bag. Add steak. Marinate in the refrigerator for 4 hours or overnight.

2 Dry fry spices in a small pan over medium heat until fragrant. Using a mortar and pestle, grind seeds until crushed coarsely. Add salt and pepper; mix well.

3 Remove steak from refrigerator at least 30 minutes before cooking. Heat barbecue to high heat. Place steak on heat; sprinkle with 1 tablespoon of salt mixture. Cook 10 minutes on one side. Turn steak, add marinating ingredients; cook for a further 3 minutes or until done as desired. Remove from heat, transfer to tray. Cover loosely with foil; rest for 10 minutes before slicing.

4 Serve steak sliced with the remaining salt mixture. Uncooked marinated steak suitable to freeze. Not suitable to microwave.