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.

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