Rump Steak With Fresh Latin Salad

January 3, 2013

How good does this look? Juicy steaks cooked quickly on the BBQ served with a zingy Latin salad makes a healthy summer dinner idea that the whole family will love.

Ingredients – serves 4

4 x 200g rump steaks, fat trimmed

1 mango

¼ bunch coriander, chopped

1 red capsicum

½ avocado

1 red onion

250g cherry tomatoes, halved

400g can corn kernels

1 tbsp lemon juice

2 tbsp olive oil

1 tsp chilli flakes


200g light Greek yoghurt

Zest of 1 lime

½ tsp smoked paprika

1 tbsp chopped chives


1. Brush the steaks with olive oil and place them on a hot grill. Cook on one side until some moisture appears on the top, then turn and cook on the other side. Set aside to rest for 5 minutes and loosely cover with foil.

2. For the salad, dice mango and vegetables. Mix all together in a bowl and add corn and coriander. Season with lemon juice, olive oil, chilli flakes and pepper.

3. For the sauce, combine the yoghurt, zest of 1 lime, paprika, chives and pepper. Mix well and serve.

Tip: add any leftover mixed lettuce leaves to the salad.

What’s your favourite BBQ dish?

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.



You Said


Win a brand new Hyundai
Win a brand new Audi