Randi Thraves' Cajun-style rump steak with a southern potato salad
Prep time: 20 mins
Cooking time: 20 mins
4 rump steaks
4 - 5 medium sized potatoes
4 hard boiled eggs
1 bunch of spring onions
1 cup of chipotle mayonnaise
1 cup of grated cheese
Salt and pepper to taste
Green citrus salad
2 red capsicums
1 large bowl of mixed greens
1 punnet of vine ripe tomatoes
1/2 red onion, sliced
1 orange, peeled and sliced
1 grapefruit, peeled and sliced
Cajun seasoning (or a blend of paprika, garlic salt, pinch of cayenne pepper, chilli powder)
1. Dice the potatoes into even chunks and boil until soft. Chop up the hard boiled eggs and mix with boiled potatoes, chipotle mayonnaise and cheese. Chop spring onions and use to garnish the potato salad.
2. Peel the orange and grapefruit. Slice the orange, grapefruit and red onion for the salad and set aside.
3. Bring steak to room temperature and season with salt and a light dusting of cajun seasoning.
4. Take the steak and place it on the hottest part of the BBQ, cooking to 55C for medium rare or 60C for medium. Once desired doneness is reached, set aside.
5. Combine all salad ingredients and dress with vinaigrette.
• Make sure you oil the steak and not the BBQ to avoid the steak burning.
• Use a sprig of Thyme dipped in oil to brush the steak before cooking.
• Rest steak for half the cooking time.
If there's one thing Aussies love, it's a good old BBQ. But with so many of us likely to be spending more time at home and entertaining friends and family this summer, it's time Aussies learnt the tools needed to elevate the classic barbie to something extra special and extratasty.
Australian Beef has assembled the Beef BBQ Squad – Bistecca's steak pro, Pip Pratt, Texas smokingsuperstar, Randi Thraves and BBQ expert at The Lantern Group, Mitchell Davies – each sharing theirexpert tips, hacks and mouth-watering recipes so Aussies can up their BBQ game this summer.
Randi Thraves, owner of Texas BBQ Smoking Hot n Saucy in the Hunter Valley, drops a tasty Cajun style rump steak with a southern potato salad to bring a bit of Texas down under.
• When you're at the butchers ask for a cut with a little bit of fat on the outside. This beauty is what gives rump steak that unique tasty flavour.
• For best results oil the steak, not the BBQ to avoid flare up and risk burning the steak.