Skip to main content

Chargrilled rump steak with coleslaw and wedges

Skip to IngredientsSkip to Method

Hearty, wholesome and ready in 30 minutes, this rump steak dish is guaranteed to be a new favourite.

  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes, + 5 mins resting time
Chargrilled rump steak cut into wedges with coleslaw and wedges


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the wedges following packet directions.
  2. 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.
  3. Step 3

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