David's Barbecued Rump

It thundered down again this afternoon, luckily just after we'd eaten our lovely barbecue lunch. It's St Swithin's Day today and tradition says if it thunders on St Swithin's there will follow 40 days and 40 nights of rain. Great!

Serves 8
1.5 kg rump or sirloin steak
2 tbsp fresh thyme leaves
1 tbsp juniper berries, lightly crushed
1 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp wine vinegar

Take the steak out of the fridge at least 2 hours before barbecuing. Massage in the thyme, juniper, mustard and oil and leave to marinate. Rub in the viinegar 20 minutes before cooking.

Cook over medium coal for 8 minutes on each side then rest for 20 minutes before carving