4 rump steaks
For the marinade:
200ml Weihenstephaner Korbinian, 2 tbsp white wine vinegar, 3 tbsp medium-hot mustard, 1 tsp honey
Make sure there is enough time for the taste of the marinade to fully flavor the meat. Simply whisk together the ingredients. Before marinating, the steak should be washed and dabbed dry. Then place the rump steaks into the marinade so that they are completely covered. Thicker steaks should be left to marinate for twelve hours, thinner steaks need four to eight hours.
Next, place the meat on the grill. Professional tip: the meat should be grilled one to two minutes each side per centimeter thickness. And you are sure to have a wonderful barbecue evening!