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.
Serves
4
Prep
15m
Note: + 5 mins resting time
Cooking
20m
Ingredients
- 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
Method
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
Thinly slice steaks against grain. Divide steaks and veggies among plates and serve with steak sauce.
Dietary information
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.
