Steak with coffee and cardamom rub
- 6 cardamom pods
- 1tbsp espresso coffee powder
- 2 cloves garlic, crushed
- 1 red chilli, finely chopped
- 3 x 265g packs Butcher's Selection Beef Rump Steak, at room temperature
- 1tbsp rapeseed oil
- 2tbsp chopped flat-leaf parsley
- 40g pomegranate seeds
Toast the cardamom pods in a hot pan until they release their aroma. Bash with a rolling pin, discard the shells and finely crush the seeds.
Mix with the espresso powder, garlic and chilli, and rub over the steaks. Marinate in the fridge for 20 mins then drizzle with the oil.
Heat the barbecue or a griddle to high. Fry the steaks for 4 mins each side. Move to a plate, cover with foil and rest for 10 mins.
Slice the steaks, sprinkle with the parsley and pomegranate seeds and serve with our classic slaw.