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 Farm88 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:

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

    Recipe kindly provided by Australian Beef & Lamb (MLA)

    Results may vary.