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Spicy Rump Steak with Barbecued Potatoes

Prep Time:

Cook Time:


4 Servings


4 (150g) Mick's Meat Barn beef rump steaks
2 1/2 tbsp olive oil
1 garlic clove, crushed
1 tsp chilli powder
2 tsp dried thyme
1/2 tsp cracked black pepper
1 tbsp barbecue sauce
750g red rascal potatoes
Mixed salad, to serve


Step 1 - Combine 1 1/2 tablespoons oil, garlic, chilli, thyme, pepper and barbecue sauce in a small bowl.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6 - Transfer to a plate. Cover with foil. Set aside for about 5 minutes to rest.
Step 7 - Cook potato slices for about 2 minutes each side or until charred. Serve steak and potato with salad. Enjoy!

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