Black and Blue Beef 30.08.2007

This is a brilliant Nigella recipe, which we ate just about every week last summer because it’s so damn easy and is great on the barbie. The beef absolutely has to be rare – don’t wuss out and overcook it – and you need a really sharp knife to finish it off with.


  • 1.5 kilograms rump steak about 4cm thick
  • 5 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 2.5 centimetres ginger, minced
  • 2 tablespoons sesame oil
  • 2 teaspoons caster sugar
  • 4 spring onions, chopped
  • Black pepper


Put the steak in a large freezer bag and add all the marinade ingredients. Get rid of all the air in the bag, tie it off and chuck it in the fridge overnight (you can also make it on the day - it needs at least an hour at room temperature to marinate) - at any rate, you want the meat to be room temperature before you cook it.

Heat the barbie or grill until it's absolutely smoking, and then grill the meat hard for 5 minutes either side (less for thinner steaks). Rest for a few minutes, and then use a really sharp knife to slice it into thin, thin strips.

It's great served on rice with a bit of soy sauce and some suger snap peas.

Serves 4-6 with that much steak, but easy to do for two as well - I usually do more or less the same amount of marinade, just with less meat.

File under bbq summer dinner

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Comments on Black and Blue Beef

Susannah on 03 September 2007:

I want to eatify it now

Tom on 11 September 2007:


Need more recipes!

Sorry, comments are not available on this post.


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