clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Rump Steak with new potatoes and greek salad on a plate.

Grilled Rump Steak with Greek Salad and Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Ella @myconvenientkitchen
  • Total Time: 35 minutes
  • Yield: 4 1x


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


Units Scale


  1. 1/4 cup Extra virgin olive oil
  2. 3 tbs Cider vinegar
  3. 1 glove of Garlic, minced
  4. 1/2 tsp Dijon mustard
  5. 1/2 tsp Dried mixed herbs
  6. 1/4 teaspoon sea salt
  7. Freshly ground black pepper


  1. 1 punnet Cherry tomatoes, halved
  2. 2 Lebanese cucumbers, halved lengthwise and sliced
  3. 1 Red onion, thinly sliced
  4. 160g Marinated olives, drained
  5. 160g Greek feta, cubed

The Rest:

  1. 12 Chat potatoes, halved
  2. 4 Rump steak
  3. 1 tbsp Butter



  • 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.


  • 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.


    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