Ingredients

• 2cm thick rump share steak, approximately 1kg
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper

Instructions

• Prepare the barbecue for direct cooking over high heat (250°C-290°C).
• Lightly coat the steak with olive oil and season with salt and pepper all over.
• Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the steak onto the cooking grill, using the back of your tongs, gently press on the steak to ensure good contact with the hot grill. Grill the steak over direct high heat, with the lid closed, for 2 to 5 minutes per side (see tips for steak timing guide) or until done to your liking.
• Once the steak has cooked, remove it from the barbecue and leave to rest for 5 minutes. Slice the steak across the grain and serve immediately.