BBQ Rump Steak with Garlic Butter & Grilled Corn
Ingredients
- 4 rump steaks about 250–300g each
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
Garlic butter
- 80 g butter softened
- 2 cloves garlic finely minced
- 1 tablespoon parsley finely chopped
- 1 teaspoon lemon juice
- Pinch salt
To serve
- 4 corn cobs husks removed
- 1 tablespoon olive oil
- Salt and pepper
- Rocket or mixed salad leaves
- Lemon wedges
Instructions
- Remove the rump steaks from the fridge about 20 minutes before cooking to bring them to room temperature.
- Preheat a BBQ or grill plate to high heat.
- Brush the steaks lightly with olive oil and season both sides with sea salt and cracked black pepper.
- Place the steaks on the hot BBQ and cook for about 3–4 minutes each side for medium rare, depending on thickness.
- Transfer the steaks to a board, loosely cover with foil and rest for 5 minutes.
- While the steaks cook, brush the corn with olive oil and place on the BBQ. Turn occasionally until lightly charred and cooked through.
- To make the garlic butter, combine the softened butter, garlic, parsley, lemon juice and a pinch of salt in a small bowl and mix well.
- Serve the rested rump steaks topped with garlic butter alongside the grilled corn and a simple salad.
Notes
A simple BBQ recipe perfect for the long weekend. Juicy rump steaks are grilled over high heat and finished with a rich garlic butter, then served with charred corn and a fresh salad. Rump steak is full of flavour and perfect for cooking quickly on the BBQ when feeding a group.
Rump steak is best cooked over high heat and rested before serving. Resting the meat helps keep it juicy and tender.
For extra flavour, finish the steaks with a squeeze of fresh lemon and an extra sprinkle of sea salt before serving.
For extra flavour, finish the steaks with a squeeze of fresh lemon and an extra sprinkle of sea salt before serving.