Sizzling steak with shallot marinade

Ingredients

• 750 g rump steak thick
• 3  shallots very finely chopped
• 4 tbsp red wine vinegar 
• 2 tbsp basil oil 

Equipment

• frying pan
• aluminum foil

Directions

1. Put the steak in a shallow dish and sprinkle with the shallots, vinegar, oil, sea salt and ground black pepper. Rub over the meat with your hands. Leave for at least a hour, or overnight in the fridge.
2. Heat a griddle pan or barbecue. Cook the steaks for 3-4 mins on each side until well browned.
3. Transfer to a board, cover with foil and rest for 5 mins.
4. Serve thinly sliced with new potatoes and salad, or in tortillas, with lettuce, avocado and soured cream.