Rump steak with five-spice marinade and grilled trevisano

1. Combine the five spice powder with 4 tbsp olive oil. If using, peel and press the garlic. Rub the spice mixture onto the steaks, cover, let sit at room temperature for approx. 2 hours.
2. Wash the trevisano stalks, drain well and slice lengthwise.
3. Pat dry the steaks with a paper towel and over high heat, grill 1-2 minutes on each side. Move steaks to the side of the grill and let them continue to cook until the desired doneness (see tip).
4. Cut the trevisano in half and grill 3-4 minutes on each side over medium heat, sprinkling with SALDORO fine ancient salt. Season the steaks with SALDORO fine ancient salt and mixed organic pepper. Place them on a plate with the trevisano and drizzle the remaining olive oil on the vegetables.

Tip

Five-spice powder is a Chinese spice blend made from fennel, star anise, Szechuan pepper, clove and cinnamon. It is available in Asian or organic food stores.

Experienced grill masters can check doneness by pressing into the steak with a finger, others use a meat thermometer: The steak is rare at an internal temperature of 50 degrees, medium at 55 degrees, and well-done at 60 degrees (it is not advised to go higher, as the meat will become too tough and dry).