Rump Steak with Herb Dressing
Photography Josh Griggs.
Rump is one of my favourite cuts and while it’s not tender like fillet, the flavour more than makes up for it. Use whatever is your family's favourite steak.
Serves: 4-6
INGREDIENTS
800 grams rump steak
olive oil, sea salt and
ground black pepper
Herb dressing
½ cup each parsley and coriander leaves, finely chopped
2 tablespoons capers, roughly chopped
2 cloves garlic, crushed
¼ teaspoon chilli flakes
3 tablespoons red wine vinegar
1 teaspoon sea salt
½ cup olive oil
To serve
parmesan for shaving
2 small lemons, halved
METHOD
Herb dressing: Combine all the ingredients in a bowl and set aside.
Steak: Rub both sides of the steak with oil, salt and pepper.
Cook on a hot preheated barbecue for 3–4 minutes each side or until done to your liking, adding the lemons cut side down for 2 minutes.
Transfer to a large plate and brush with 1 tablespoon of the dressing.
Rest the steak for a few minutes before carving. Top with spoonfuls of dressing and shaved parmesan and serve with the lemons for squeezing over the top. Pass extra dressing separately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.