Beer-Marinated Rump Steaks

By lorik

Recipe adapted from "Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling," by Joe Carroll and Nick Fauchald

Ingredients

• Four 8-ounce rump (top round) steaks
• 3 cups stout or other full-bodied dark beer
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• Three 2-inch strips orange zest

Preparation

Step 1

1. Place the steaks in a large resealable plastic bag and set aside.

2. Pour the stout into a medium bowl. When the foam subsides, whisk in the cinnamon, nutmeg, salt and pepper. Pour the marinade into the bag; throw in the orange zest. Refrigerate the steaks for at least 4 hours or up to 3 days. The longer the better.

3. Prepare a charcoal or gas grill for medium-hot cooking.

4. Remove the steaks from the bag and discard the marinade. Pat the steaks dry using a paper towel and season generously with salt and pepper.

5. Grill the steaks, turning them every couple of minutes, until an instant-read thermometer inserted into the middle reads 135° for medium doneness, 8 to 10 minutes. Remove the steaks and allow to rest for 5 minutes before serving.