As summer unfolds, the return of Grilled Rump Steak graces our menu! Paired with tender new potatoes and a Greek salad bursting with flavour, it's a delightful combination that captures the essence of the season. Quick to prepare, incredibly delicious, and hitting all the right notes, this dish is simply delicious! Read more for tips on how to cook rump steak!
How to Cook Rump Steak
- Prepare the Steak
Take the rump steak out of the refrigerator and let it come to room temperature for about 20-30 minutes. This ensures more even cooking.
- Preheat the Grill
Preheat your grill to high heat. The grill should be hot to ensure a good sear on the steak.
- Season the Rump Steak Well
When your steak is at room temperature and just before cooking, season the steak generously with salt and pepper on both sides. Don't be shy with the seasoning.
- Brush with olive oil
Brush both sides of the steak with olive oil just before placing it on the grill. This helps prevent sticking and promotes a nice sear.
- Grill to perfection
Place the steak on the hot grill grates. For a medium-rare result, grill for about 2-3 minutes on each side. Adjust the time based on your preferred doneness and the thickness of the steak.
- Optional: Baste with Butter
For an extra touch of richness, you can optionally baste the steak with melted butter infused with garlic and herbs during the last minute of cooking.
- Rest the Grilled Rump Steak
Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.
- Serve the Grilled Rump Steak whole or Sliced
Serve either whole for a stunning presentation or sliced against the grain for maximum tenderness. Plate it up, and you're ready to enjoy your perfectly cooked rump steak!
Why is it important to rest Steak before cutting?
- Retaining Juices:
When you grill a steak, the heat causes the juices inside the meat to move toward the surface. If you cut into the steak immediately after cooking, these juices are more likely to spill out onto the cutting board, resulting in a drier and less flavourful steak. Allowing the steak to rest helps the juices redistribute throughout the meat, ensuring a juicier and more succulent bite. - Continued Cooking:
The internal temperature of the steak continues to rise even after it's removed from the grill due to residual heat. Allowing the steak to rest during this time ensures that it reaches the desired level of doneness without overcooking. This is particularly important for achieving the perfect medium-rare, medium, or well-done steak.
Ingredients for this Grilled Rump Steak recipe
- Chat potatoes
- Extra virgin olive oil
- Cider vinegar
- Garlic
- Dijon mustard
- Dried mixed herbs
- Sea salt
- black pepper
- Cherry tomatoes
- Lebanese cucumbers
- Red onion
- Marinated olives
- Greek feta
- Rump steak
- Butter
Grilled Rump Steak with Greek Salad and Potatoes
- Total Time: 35 minutes
- Yield: 4 1x
Description
As summer unfolds, everyone wants to know how to cook the perfect Rump Steak! Paired with tender new potatoes and a Greek salad bursting with flavour, this Grilled Rump Steak recipe is one of my favourites. Quick to prepare, incredibly delicious, and hitting all the right notes, this dish is simply delicious!
How to cook rump steak tips in notes below
Ingredients
Dressing:
- ¼ cup Extra virgin olive oil
- 3 tbs Cider vinegar
- 1 glove of Garlic, minced
- ½ tsp Dijon mustard
- ½ tsp Dried mixed herbs
- ¼ teaspoon sea salt
- Freshly ground black pepper
Salad:
- 1 punnet Cherry tomatoes, halved
- 2 Lebanese cucumbers, halved lengthwise and sliced
- 1 Red onion, thinly sliced
- 160g Marinated olives, drained
- 160g Greek feta, cubed
The Rest:
- 12 Chat potatoes, halved
- 4 Rump steak
- 1 tbsp Butter
Get Recipe Ingredients
Instructions
Potatoes:
- Place potatoes in a saucepan of salted cold water and bring to a boil over a high heat. Cover, reduce heat and simmer until tender. Drain. Season with salt and pepper and add butter while potatoes are warm.
- Keep warm.
Dressing and Salad:
- To make the salad dressing, place the oil, vinegar, garlic, mustard and mixed herbs, salt and pepper in a jar with lid and shake to combine. (Or whisk together in a small bowl) Set aside.
- Combine the tomatoes, cucumbers, onion, olives and feta in salad bowl. Drizzle with dressing and gently toss to combine.
Steak:
- Char grill or panfry steaks over medium-high heat, cooking for 2 - 3 minutes each side for medium-rare or until cooked to your liking and seasoned to your taste. Transfer to a plate. Set aside for 5 minutes to rest. Read notes below.
- Serve Grilled Rump Steak with salad and potatoes.
Notes
- HOW TO COOK RUMP STEAK
Prepare the Steak: Take the rump steak out of the refrigerator and let it come to room temperature for about 20-30 minutes. This ensures more even cooking.
Preheat the Grill: Preheat your grill to high heat. The grill should be hot to ensure a good sear on the steak
Season Well: When your steak is at room temperature and just before cooking, season the steak generously with salt and pepper on both sides. Don't be shy with the seasoning.
Brush with olive oil: Brush both sides of the steak with olive oil just before placing it on the grill. This helps prevent sticking and promotes a nice sear.
Grill to perfection: Place the steak on the hot grill grates. For a medium-rare result, grill for about 2-3 minutes on each side. Adjust the time based on your preferred doneness and the thickness of the steak.
Optional: Baste with Butter: For an extra touch of richness, you can optionally baste the steak with melted butter infused with garlic and herbs during the last minute of cooking.
Rest the Steak: Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.
Serve whole or Sliced: Serve either whole for a stunning presentation or sliced against the grain for maximum tenderness. Plate it up, and you're ready to enjoy your perfectly cooked rump steak!
- Prep Time: 15
- Cook Time: 20
- Category: Main
- Method: Grill
