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Marinated Rump Steak with Charred Asparagus and White Bean Salad

Prep Time:

Cook Time:


4 Serves


4 x 250g Mick's Meat Barn marinated rump steaks
1/2 tsp finely grated lemon rind
1/2 tbsp lemon juice
1 tbsp extra virgin olive oil
350g tomato medley mix
2 bunches asparagus, trimmed
400g can cannellini beans, rinsed, drained


Step 1 - Preheat barbecue grill or chargrill pan on medium-high heat. Spray with olive oil and cook steaks for 2-3 minutes each side for medium or until cooked to your liking. Set aside, covered loosely, for 4 minutes to rest. Slice.

Step 2 - Meanwhile, lightly spray the asparagus and tomatoes with olive oil. Cook the asparagus and tomatoes, turning, for 1-2 minutes each side or until lightly charred and tender. Combine the tomatoes, white beans, lemon rind, lemon juice and oil in a bowl. Season. 

Step 3 - Serve the steaks with the grilled asparagus and white bean salad. Enjoy!

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