Rump Steak with Spring Onion, Wasabi and Ginger Dressing

, from Issue #54. November, 2015
Photography by 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


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


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.