Rump steak with coriander sauce and asian slaw

Rump steak with coriander sauce and asian slaw

Serves: 4  |  Preparation Time: 10 mins  |  Cooking Time: 10 mins 

Ingredients:

700g Tasman yearling beef rump steaks (fat trimmed)
¼ cup (60ml) olive oil
½ tsp dried chilli flakes
2 garlic cloves, peeled
1 bunch coriander, leaves and stems roughly chopped and extra sprigs, to serve
2 long green chillies, deseeded, roughly chopped
1 tsp Dijon mustard
400g Asian slaw mix
Steamed jasmine rice, to serve

Method:
  1. Brush steaks with a tablespoon of oil, sprinkle with chilli flakes and season. Heat a char-grill pan or barbecue over medium-high heat. Cook steaks for 4-5 minutes each side or until cooked to your liking. Set aside on a plate loosely covered in foil to rest for 5 minutes.
  2. Meanwhile, place garlic, coriander leaves and stems, green chillies, mustard and remaining oil into a food processor and process to a smooth sauce. Season to taste.
  3. Slice steaks and drizzle with some of the coriander dressing. Serve with slaw, rice, remaining dressing and coriander sprigs.


Tips:

  1. Sirloin, scotch fillet or flank steak would also be perfect in this recipe.
  2. Always rest your meat before serving – this will ensure the juices are locked in and the meat is tender.
  3. Omit chilli from recipe for a child friendly meal.
  4. Swap rice for potato salad or char-grilled sweet potatoes.

Recipe kindly provided by Australian Beef & Lamb (MLA)

Results may vary.