Top thick slices of smokey barbecued steak with big dollops of herby mustard sauce.
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
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
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.