Curtis Stone's BBQ rump steak and veggies with mustard sauce
This vibrant meal is easy to prep and full of smokey flavour, ideal for weekend entertaining.
Note: + 5 mins resting time
- 2 red capsicums, cut into 2cm-thick slices
- 2 zucchini, cut into 2cm-thick slices crossways
- 1 red onion, cut through stem into 2cm-thick wedges
- 3 tbs extra virgin olive oil, divided
- 1/4 cup basil leaves
- 2 Coles Australian No Added Hormones Beef Rump Steaks (about 300g each)
Mustard steak sauce
- 1/2 cup (140g) tomato sauce (ketchup)
- 2 tbs Worcestershire sauce
- 1 1/2 tbs brown sugar
- 1 tbs balsamic vinegar
- 20g butter
- 1 tbs Dijon mustard
- 1 tbs wholegrain mustard
- 1 tsp Tabasco Chipotle Pepper Sauce
- 1 garlic clove, very finely chopped
Prepare a barbecue for medium-high heat. To make the mustard steak sauce, in a small saucepan, combine tomato sauce, Worcestershire sauce, sugar, vinegar, butter, combined mustard, Tabasco sauce, garlic, ⅓ cup (80ml) water, ¾ tsp salt and ¼ tsp pepper. Place on the barbecue and cook, stirring occasionally, until hot. Keep warm.
Coat capsicums, zucchini and onion with 1 tbs oil and sprinkle with salt and pepper. Barbecue veggies, turning, for 8-12 mins or until charred and cooked through (the capsicums will take the longest to cook). Transfer veggies to a bowl and toss with basil and 1 tbs oil.
Coat the steaks with the remaining 1 tbs oil and sprinkle generously with salt and pepper. Barbecue steaks, rotating as needed, for 2½ mins each side or until a meat thermometer inserted into the centre of the steaks reads 54°C for medium-rare. Rest steaks for 5 mins.
Thinly slice steaks against grain. Divide steaks and veggies among plates and serve with steak sauce.