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 


  • 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
  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.


  • 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.