Big Fat Rump Steak

Big Fat Rump Steak


1.2kg rump steak in one big piece
Handful of chopped herbs (e.g. thyme, rosemary, parsley)
3 cloves garlic, chopped

Chimichurri sauce:

1 cup loosely packed oregano
2 cups loosely packed parsley
3 long red chillies, seeds in if you like it hot, roughly chopped
3-4 cloves garlic, roughly chopped
30mL red wine vinegar
250mL olive oil

Charred corn salsa:

3 cobs of corn
Olive oil
1/2 onion, diced
Fresh herbs (parsley, oregano and coriander)
Lemon or lime juice

Potato, carrot and onion salad:

4 potatoes
4 onions
4 large carrots
Olive oil
Salt and pepper to taste


Chimichurri sauce:

Put everything, except oil, into a food processor or blender. Blitz and add oil slowly, check seasoning and adjust if necessary.

This will last for a few days in a sealed container in the fridge.

Charred corn salsa:

Cut the kernels from corn cobs, toss them in a pan with some oil and the diced onion, until it gets a bit of colour on it.

Add fresh herbs, olive oil, lemon or lime juice and seasoning.

Potato, carrot and onion salad:

Roast the vegetables whole in the coals, wrapped in foil.

Season and dress with olive oil.


Rub the steak with a splash of olive oil, then rub down with herbs, garlic and seasoning.

Allow to marinate in the refrigerator for one hour, bringing the meat onto the bench after 30 minutes to get it to room temperature.

Grill over a decent heat until you are happy – keep an eye on it and pull it away fhot spots if it starts to flare up and burn.

About 10 minutes either side should be somewhere around medium-rare. Make sure you leave it to rest as this is a big piece of meat.

Cut into big slices across the grain and serve with chimichurri sauce, charred corn salsa, potato, carrot and onion salad.

Credits: Red Hot & Smokin’! Graeme Stockdale, New Holland Publishers RRP $35, available from all good book retailers from August 2019, or online.

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