1 x 330ml Non Blonde Ginger Lager

2 Teaspoons Lemon Zest

4 Teaspoons Olive Oil

2 X 5 cm Fresh Lemongrass

1 X 3 cm Piece Fresh Ginger (finely sliced)

1 Teaspoon Toasted Coriander Seeds

5 Sprigs Thyme

1 Teaspoon Salt

800g – 1 Kg Rump Steak

30 g Butter

Chop the Lemongrass into chunky slices.

Add the ingredients, excluding the steak and butter, in a zip lock bag and swish around until the salt is dissolved. If you don’t have a ziplock bag then a sealable tub/dish will do.

Please the steak in the marinade and ensure it is covered with the marinade.

Just make sure that the steak is marinading evenly, turn the steaks occasionally.

Seal the Ziplock / Tub and leave the steak to marinate overnight.

Next day, remove from the Ziplock / Tub and place on the braai.

Braai your steaks until they are done how you like them.

For a bit of extra flavour I like to brush my steaks with a bit of butter for the last few minutes of braai time, alternatively, you can place a knob of butter on each steak while it rests before serving.