Chargrilled rump steak with coleslaw and wedges
Hearty, wholesome and ready in 30 minutes, this rump steak dish is guaranteed to be a new favourite.
Note: + 5 mins resting time
- 600g pkt Birds Eye Deli Seasoned Wedges Chilli & Sea Salt
- 1/3 cup (95g) barbecue sauce
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 4 x Drovers Choice Rump Steaks (230g each)
- 250g Coles Coleslaw Mix
- 1/3 cup aioli
Cook the wedges following packet directions.
Meanwhile, combine the barbecue sauce, garlic, oregano and steak in a large bowl. Heat a barbecue grill or chargrill on high. Spray with olive oil spray. Cook the steak for 1-2 mins each side, depending on thickness, for medium-rare or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 mins to rest.
Toss the coleslaw mix and aioli in a medium bowl until coated. Slice the steak and serve with coleslaw and wedges.