Seared Rump Steak with Dijon Slaw
4 Mick's Meat Barn Rump Steaks
1 (heaped) tbsp Sesame Seeds
1/2 Wombok (or Savoy Cabbage), finely shredded
2 Celery Stalks, finely sliced
1 Bunch Grapes, quartered
2 tsp Dijon Mustard
125g Sour Cream
Sea Salt & Pepper, to taste
1/4 cup Coriander, finely chopped
Step One - Over a medium heat, warm a frying pan and toast the sesame seeds until golden. Transfer to a small bowl and allow to cool.
Step Two - In a medium sized bowl add the finely shredded wombok (or savoy cabbage), celery, coriander and grapes. Toss well to combine.
Step Three - To make the dressing, using a fork whisk together the dijon mustard and sour cream. Season with salt and pepper to taste.
Step Four - Add the dressing and sesame seeds to the salad. Toss well to combine. Refrigerate.
Step Five - Lightly oil the steaks and season well with salt and pepper.
Step Six - On a medium to high heat bbq grill, cook the steaks for 6-7 minutes each side (or until liking). Set aside, cover and rest for 5 minutes.
Step Seven - Thinly slice the rump steaks, plate and serve alongside the Dijon Slaw.