BBQ rump steak with Zucchini, Eggplant and Tomato

  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes plus resting time
  • Servings: 4
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This BBQ rangers rump steak and vegetables is a delicious Aussie recipe from my Taste Of Australia TV series (and now cookbook).

 

 

Ingredients

  • 4 x 250g Rangers sirloin
  • Sea salt
  • Extra virgin olive oil
  • 3 tablespoons chopped flat-leaf (Italian) parsley
  • 2 cloves garlic
  • Freshly ground pepper
  • Juice of 1 lemon

 

Grilled Salad

  • 3 medium (360g) green zucchini (courgettes), sliced into 5mm x 7cm strips
  • 2 large (1kg) eggplants in in 1/2 inch thick slices
  • 4 large (880g) tomatoes cored and cut in quarters
  • 1 tablespoon (20ml) balsamic vinegar
  • 1 tablespoon flat-leaf (Italian) parsley

Instructions

  1. Remove the steaks from the refrigerator 2 hours before you intend to start cooking and season liberally with sea salt. Preheat the barbecue to hot. This could take up to 1 hour if using natural fuel or 15 minutes for a gas barbecue. Ensure the grill bars are clean. Splash the steaks with a little extra virgin olive oil and shake off any excess. Brush the steaks on the grill bars before placing on the grill at a 45 degree angle to the grill bars. When halfway through cooking that side, turn the steaks 45 degrees in the opposite direction to make nice grill marks. When done, turn them over and cook the other side. Put the steaks on a plate, cover with foil and place near the barbecue to keep warm. Rest for 10 minutes.
  2. To make the salad, make sure the grill bars are hot and clean. Brush the zucchini, eggplant and tomato with extra virgin olive oil and sprinkle with sea salt. Chargrill the vegetables on both sides until tender. Combine the vegetables in a bowl, add 1 tablespoon extra oil and balsamic vinegar and combine. Cool, then add the parsley and check the seasoning.
  3. On a chopping board with a little sea salt crush the garlic, add the parsley leaves and chop until you have a paste. Place in a bowl and add 2 tablespoons of extra virgin olive oil, season with freshly ground pepper, squeeze in lemon juice and mix to combine.
  4. To serve, slice the rested rump steak and place across a bed of the grilled salad. Drizzle with garlic and parsley dressing.

Notes

This rump steak recipe comes from the TV series (and now cookbook), Lyndey Milan’s Taste of Australia. Buy your copy of the accompanying cookbook to the TV series online by clicking here!

Other Taste Of Australia Recipes:
Linguine with Seafood and Garlic Crumbs
Poached Yabbies with Lemon Myrtle butter and Macadamia Warrigal Greens
Snapper with Mango Salsa

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