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 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

  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.


  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.