This is another one of those more-of-a-concept-that-a-recipe kind of posts, but I promise it was SCRUMPTIOUS.
The idea is to marinate a steak in kombucha; we did it simply with some rice wine vinegar and soy sauce, but Food52 suggests beefing that up with some chilli flakes (we didn’t because of the kids) and garlic (I didn’t have time). You could also add in spring onions and a little brown sugar.
1 packet of rump steak (4 pieces / 1kg)
1 bottle Booch kombucha
2 tblsp rice wine vinegar
2 tblsp soy sauce
Optional: 1 tblsp (or more) chilli flakes
Optional: 2 cloves grated garlic
Optional: finely sliced spring onions
Marinate the rump steak in the above ingredients for 3 – 6 hours. Before cooking, ensure the meat is at room temperature. For best results, place on a searingly hot barbeque over coals. Grilling will also work. Allow to rest after cooking for at least half the time it was cooked… enjoy with a cold beer and good company!