Top thick slices of smokey barbecued steak with big dollops of herby mustard sauce.
Serves: 4
INGREDIENTS
800 gram piece rump steak
1½ teaspoons each ground cumin, coriander and sweet smoked paprika
pinch of chilli powder
sea salt and freshly ground pepper
Sauce
½ cup packed flat-leaf parsley, roughly chopped
½ cup packed basil, mint or coriander, roughly chopped
1 clove garlic, crushed
4 tablespoons olive oil
2 tablespoon white wine vinegar or lemon juice
1½ teaspoons Dijon mustard
METHOD
Sauce: Place all the ingredients in a food processor and blend until smooth. Season.
Combine all the spices in a bowl and sprinkle onto both sides of the steak, rubbing it in well.
Heat a ridged grill plan or the barbecue until hot. Lightly brush the steak with olive oil and season generously with salt. Cook for about 3 - 4 minutes each side over a high heat. Transfer to a plate, cover loosely and rest for 10 minutes.
To serve: Slice the meat against the grain and plate on a platter. Drizzle over the meat resting juices and serve with the herb sauce.
Use regular paprika if sweet smoked paprika is not available.
Pantry note: Sweet smoked paprika: Spanish sweet pimientos are slowly smoked over fire then ground to produce an intense paprika. Also available in bittersweet and hot from good food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Barbecued Rump Steak with Chimichurri Sauce]()
RecipeBarbecued Rump Steak with Chimichurri Sauce
Article by Claire Aldous![Rump Steak with Raw Beetroot, Red Cabbage and Lentil Salad]()
RecipeRump Steak with Raw Beetroot, Red Cabbage and Lentil Salad
Article by Claire Aldous![Rump Steak with Spring Onion, Wasabi and Ginger Dressing]()
RecipeRump Steak with Spring Onion, Wasabi and Ginger Dressing
Article by Claire Aldous![Rump Steak with Potato and Herb Salad]()
RecipeRump Steak with Potato and Herb Salad
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.