Rump Steak with Spring Onion, Wasabi and Ginger Dressing
Photography by Manja Wachsmuth.
Cooking a whole piece of steak is great for casual entertaining and the fresh flavours in this dressing also go well with salmon, fish or chicken.
Serves: 4
INGREDIENTS
800 gram piece rump steak
olive oil
sea salt and freshly ground pepper
Spring onion dressing
3 tablespoons olive oil
2 teaspoons soy sauce
1 teaspoon sesame oil
1–2 teaspoons wasabi paste or to taste
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
2 tablespoons lime juice
2 spring onions, thinly sliced, white and green parts
METHOD
Dressing: Whisk all the ingredients, except the spring onions, in a bowl. Season and stir in the spring onions.
Steak: Rub the steak with oil, salt and pepper. Heat a sauté pan or ridged grill until hot then cook the rump for 4–5 minutes each side. Cooking time will depend on the thickness of the steak.
Transfer to a large plate, cover loosely and rest for 5 minutes.
To serve: Slice the steak against the grain and place on a platter or board. Spoon some of the dressing over the steak, serving the rest separately. This is lovely served with cooked broccolini topped with thinly sliced red chilli.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!