Spice Rubbed Rump Steak with Herb and Mustard Sauce

, from Issue #33. September, 2015
Photography by Manja Wachsmuth.
Spice Rubbed Rump Steak with Herb and Mustard Sauce

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

Serves: 4


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.