Celebrate summer with a platter of tender, chargrilled rump steak and a refreshing watermelon fetta salad. This one is perfect for a backyard barbecue.
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Heat a barbecue grill or chargrill on high. Drizzle steak with the oil and season. Cook for 2-3 mins each side or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside to rest. Thinly slice.
Meanwhile, arrange the rocket, watermelon, cucumber, avocado and fetta on a serving platter.
Whisk the lime juice, chilli, if using, and extra oil in a small bowl. Season. Top the salad with steak. Drizzle dressing over the salad and sprinkle with pepitas and mint. Serve with lime wedges.
COOK. STORE. SAVE
Clever storage: A whole watermelon can be kept at room temperature (out of direct sunlight) for up to a week. Once cut, place slices in an airtight container in the fridge.
Here’s a fact: beef rump steak on the BBQ is one of the joys of summer. Here’s another fact: juicy, sweet watermelon is also one of the best parts of warmer weather! You can almost see the thought process when we created this recipe then, can’t you? It’s a summer salad that’s as Australian as backyard cricket.
Rump steak on the BBQ is an obvious choice for this salad. It’s generally great value, firmer than a fillet and super tasty. There are strong flavours coming from the watermelon and fetta salad, so the meat really has to hold its own (and hold its shape). You could also use scotch fillet or sirloin, but when it comes to rump vs sirloin, rump is often better value.
One of the things we love about this salad is how quick it is to make. The part that takes the longest time is bringing the steaks to room temperature before cooking, which is about 30 minutes, and helps with even, consistent cooking. The best way to cook rump steak on a BBQ is fast, so quick is the name of the game here.
Cooking rump steak is where it all starts. Place it on the BBQ grill and don’t move it! The more you move it the more crisscrossing chargrill lines you’ll get. For the same reason, only turn the steak once – this stops the steak from drying out, too (arguably more important!). And don’t skip resting the steak – if you cut the BBQ rump meat without resting it first, you risk losing all those beautiful juices and you’ll end up with a pretty soggy salad.
Grab a platter and place the peppery rocket and sweet watermelon over the base. Tuck pieces of avocado in and top with the rump steak. Here’s a final little secret – don’t worry too much about how you add the fetta and the rest of the ingredients. Just be generous and make sure they’re well distributed so you get a flavour bomb in every mouthful of this delicious watermelon salad with fetta and mint.
Main meal BBQ salads are an easy way to feed a crowd. Here are a few of our favourites: BBQ lamb and barley salad, Curtis Stone’s BBQ chicken salad with strawberries and BBQ beef and corn salad. For ideas and inspiration, check out our collection of easy salad recipes.