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Rump Steak with Mustard Butter and Jacket Potatoes

Prep Time:

Cook Time:


4 Servings


4 Mick's Meat beef rump steaks  
2 tbsp barbecue sauce
1 tsp paprika
Olive oil cooking spray
80g butter, softened
2 tbsp finely chopped fresh chives
2 tsp wholegrain mustard
1 garlic clove, crushed
1 tsp finely grated lemon rind

Jacket potatoes
4 large potatoes
Sour cream, to serve


Step 1 - Make jacket potatoes: Preheat oven to 200°C/180°C fan-forced. Pierce potatoes with a fork 6 times. Wrap in foil. Place on oven rack. Bake for 1 hour 20 minutes or until tender when a skewer is inserted into centre. Transfer to a plate. Stand for 10 minutes.

Step 2 - Meanwhile, combine barbecue sauce and paprika in a small bowl. Place steaks in a glass or ceramic baking dish. Brush steaks with sauce mixture.

Step 3 - Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook steak for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer steaks to a plate. Cover to keep warm. Rest for 5 minutes.

Step 4 - Remove foil from potatoes. Cut a deep cross in the top of each potato. Using a tea towel, hold 1 potato. Squeeze base gently to open top. Repeat with remaining potatoes. Dollop potatoes with sour cream. Season with pepper.

Step 5 Place butter, chives, mustard, garlic and lemon rind in a bowl. Stir until well combined. Dollop steaks with mustard butter. Serve steaks with jacket potatoes and salad of choice. Enjoy!

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