Rump Steak with Spring Onion, Wasabi and Ginger Dressing

, from Issue #54, page 59. November, 2015
Photography Manja Wachsmuth.
    Rump Steak with Spring Onion, Wasabi and Ginger Dressing

    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.

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