BBQ Rump Steak

Rump Steak has so much flavour and one is usually enough to feed the four of us (bear in mind my bubs are still young) so it’s very economical. Rump has a lot of flavour because it’s well marbled with fat and comes from the hard-working back legs which imparts more flavour than the less hard-working parts of the cow. Flavouring your steak whilst it comes to room temperature (never cook steaks straight from the fridge because they’ll be tasteless) is extremely easy with a good rub. This recipe has my go-to rub for rump steak no matter what I’m serving it with. My favourite accompaniments are Avocado Salsa and Crunchy Wedges.

Iron: Red meat contains iron that regulates your blood sugar levels which improves your energy levels.

INGREDIENTS
Serves 2 Adults & 2 Kids

200-300g rump steak
1 tsp salt
1 tsp light brown sugar
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp ground black pepper
1/2 tsp garlic powder
olive oil, salt and lemon to finish

  • Put all the flavourings in a bowl and mix thoroughly. Place the steak on a plate or a piece of greaseproof paper. Tip the seasonings onto the steak and rub in then lift the steak so the excess falls then press the uncoated side in the mix. Press until the whole steak is covered then leave to rest for at least 30 minutes (not in the fridge).
  • Heat the grill as hot as it will go before putting the steak on the BBQ. Rub some olive oil into the steak on both sides then place onto the grill and do not move for 4 minutes then flip over and cook for another 3-4 minutes. Remove the steak to a plate or resting board and leave it for 6 minutes before carving, squeezing over some lemon juice and serving with your favourite salads, salsa, potatoes, veggies and dips.

My top tips for BBQing steak

1) Don’t BBQ steak straight from the fridge, let it come to room temperature for at least 30 minutes

2) Season more than you normally would. Be generous with the salt and seasonings

3) Make sure your grill is very hot before cooking

4) Rest your steaks for at least 3 minutes, preferably 10 after they’re cooked, it will be SO much more juicy

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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