Char-grilled Rump Steak, Potato Salad and Garlic Mayonnaise
Family Favourite Lamb Rump Steak Recipe
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4 x 200g Quality Mark rump steaks
600g small washed Potatoes
4 tsp olive oil
1 thickly sliced red capsicum
2 bunches asparagus
1/2 cup parsley
2 tbsp lemon juice
1/2 cup mayonnaise
1 crushed garlic clove
1/2 cup coarsely chopped coriander
To Grill Steak
To Make Potato Salad
To Make Mayonnaise
Brush the steaks lightly with oil. Season with salt and pepper. Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks.
Season with salt and pepper.
Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks.
Cook on one side until the first sign of moisture appears.
Turn steaks once only.
Test the steaks for degree of doneness with tongs.
Rare is soft, medium feels springy and well done is very firm.
Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving.
To serve, place the steaks on plates, top steaks with mayonnaise, add a spoonful of potato salad.
Nutrition Information per Serving (372g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)