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.

4

5m

Note: + 5 mins resting time

20m

Ingredients

  • 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

Method

STEP 1

Cook the wedges following packet directions.

STEP 2

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.

STEP 3

Toss the coleslaw mix and aioli in a medium bowl until coated. Slice the steak and serve with coleslaw and wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.