| | Spicy rump steaks with barbecued potatoes
Spicy rump steaks with barbecued potatoes
Spicy rump steaks with barbecued potatoes 4.3-5 9
  • Calories: 1153 kj
  • Fat: 14g
  • Carbohydrates: 6g

How to Make:

  1. Combine 1 1/2 tablespoons oil, garlic, chilli, thyme, coriander, pepper and barbecue sauce in a small bowl.
  2. Place steaks in a large, shallow glass or ceramic dish. Spoon spice mixture over steak. Turn to coat. Cover. Refrigerate for about 1 hour, if time permits.
  3. Meanwhile, cook potatoes in large saucepan of boiling water for about 7 to 8 minutes or until just tender. Drain. Rinse under cold water.
  4. Set aside for 10 minutes or until cool enough to handle. Cut diagonally into 1cm thick slices. Transfer potato to a bowl. Add remaining oil. Toss to coat.
  5. Heat a barbecue grill on medium-high heat. Place steaks on the grill. Season with salt. Cook steak for 4 to 5 minutes each side, for medium, or until cooked to your liking.
  6. Transfer to a plate. Cover with foil. Set aside for about 5 minutes to rest.
  7. Cook potato slices for about 2 minutes each side or until charred. Serve steak and potato with salad.
Time for preparing:
20 min.


  • 2 1/2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 teaspoon chilli powder
  • 2 teaspoons dried thyme
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon barbecue sauce
  • 4 (150g) beef rump steaks
  • 750g red rascal potatoes
  • Mixed salad, to serve