Rump Steak with Herb Dressing

, from Issue #70, page 80. December, 2016
Photography by Josh Griggs.
    Rump Steak with Herb Dressing

    Rump is one of my favourite cuts and while it’s not tender like fillet, the flavour more than makes up for it. Use whatever is your family's favourite steak.

    Serves: 4-6

    INGREDIENTS

    800 grams rump steak
    olive oil, sea salt and
    ground black pepper
    Herb dressing
    ½ cup each parsley and coriander leaves, finely chopped
    2 tablespoons capers, roughly chopped
    2 cloves garlic, crushed
    ¼ teaspoon chilli flakes
    3 tablespoons red wine vinegar
    1 teaspoon sea salt
    ½ cup olive oil
    To serve
    parmesan for shaving
    2 small lemons, halved

     

    METHOD

    Herb dressing: Combine all the ingredients in a bowl and set aside.

    Steak: Rub both sides of the steak with oil, salt and pepper.

    Cook on a hot preheated barbecue for 3–4 minutes each side or until done to your liking, adding the lemons cut side down for 2 minutes. 

    Transfer to a large plate and brush with 1 tablespoon of the dressing. 

    Rest the steak for a few minutes before carving. Top with spoonfuls of dressing and shaved parmesan and serve with the lemons for squeezing over the top. Pass extra dressing separately.

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