Sweet & Smoky Maple Marinade for Rump Steak

1.In a small bowl, combine the maple syrup, smoked paprika, mixed dried herbs, crushed black peppercorns, kosher salt, and olive oil. Whisk thoroughly until the mixture is well blended.

2.Place the rump steak in a large resealable plastic bag or shallow dish.

3.Pour the marinade over the steak, ensuring it is evenly coated on all sides. Seal the bag or cover the dish with plastic wrap.

4.Refrigerate and marinate the steak for at least 2 hours, preferably 4 to 6 hours, turning occasionally to maximize flavor absorption.

5.Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.

6.Preheat a grill or heavy skillet over medium-high heat.

7.Remove the steak from the marinade, letting excess drip off, and discard the leftover marinade.

8.Cook the rump steak for about 4-5 minutes per side for medium-rare, or adjust time to your preferred doneness.

9.Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes to allow juices to redistribute.

10.Slice the steak against the grain and serve immediately, optionally garnished with fresh herbs.