Char-Grilled Rump Steak with Mixed Olive Sauce

Did you say steak? Yes we did! Char-Grilled Rump Steak with Mixed Olive Sauce

Introduce a Mediterranean twist to your next BBQ dinner

Serves: 4
Preparation: 15 minutes
Cooking: 20 minutes

Ingredients
4 x 200g rump steaks, fat trimmed
4 large vine-ripened tomatoes
80g cooked brown rice
3 garlic cloves, crushed
1/2 large zucchini, finely diced
25g feta cheese, crumbled
1 tbsp parsley leaves, finely chopped + extra leaves to serve
1 tbsp currants
3 tbsp olive oil
1 cup pitted mixed olives
1 tbsp baby capers, rinsed
Zest and juice of 1 lemon + wedges to serve
Steamed silverbeet, to serve

Method
1. Preheat oven to 180°C (160°C if fan-forced). Line a large baking tray with non-stick baking paper.
2. Cut the top from each tomato and set aside. Remove flesh from tomatoes using a teaspoon, leaving a 1cm-thick border around the edges, discarding flesh. Place tomatoes, cut side down, on a plate lined with paper towel.
3. Combine rice, one clove of garlic, zucchini, feta, currants and parsley in a medium bowl and season. Divide rice mixture among tomato shells and place on the prepared tray. Spray lightly with olive oil spray. Bake in oven for 10 minutes before adding the reserved tomato tops to the tray. Bake for a further 5 minutes or until tomatoes are tender but still hold their shape.

4. Meanwhile, brush the steaks with 1 tablespoon of oil and season. Heat a char-grill or barbecue to medium-high heat and cook the steaks for 3-4 minutes each side or until cooked to your liking. Set aside on a plate and loosely cover with foil before resting for 5 minutes.
5. In a non-stick fry pan heat the remaining oil over medium heat and gently fry olives for 1 to 2 minutes. Add remaining garlic and capers and fry for a further 1 to 2 minutes. Remove from heat and stir through lemon zest and juice. Season to taste.
6. Serve the steaks with olive sauce, tomatoes, silverbeet and lemon wedges.

Tips:
You can use scotch fillet, sirloin or eye fillet steaks in this recipe also if desired.
Capsicums also work well instead of tomatoes – 1/2 a small deseeded capsicum per person and double the rice and feta cheese.
To save time, use microwave brown rice or another type of microwave rice you prefer.

Did you say steak? Yes we did! Char-Grilled Rump Steak with Mixed Olive Sauce

Introduce a Mediterranean twist to your next BBQ dinner

Serves: 4
Preparation: 15 minutes
Cooking: 20 minutes

Ingredients
4 x 200g rump steaks, fat trimmed
4 large vine-ripened tomatoes
80g cooked brown rice
3 garlic cloves, crushed
1/2 large zucchini, finely diced
25g feta cheese, crumbled
1 tbsp parsley leaves, finely chopped + extra leaves to serve
1 tbsp currants
3 tbsp olive oil

1 cup pitted mixed olives
1 tbsp baby capers, rinsed
Zest and juice of 1 lemon + wedges to serve
Steamed silverbeet, to serve

Method
1. Preheat oven to 180°C (160°C if fan-forced). Line a large baking tray with non-stick baking paper.
2. Cut the top from each tomato and set aside. Remove flesh from tomatoes using a teaspoon, leaving a 1cm-thick border around the edges, discarding flesh. Place tomatoes, cut side down, on a plate lined with paper towel.
3. Combine rice, one clove of garlic, zucchini, feta, currants and parsley in a medium bowl and season. Divide rice mixture among tomato shells and place on the prepared tray. Spray lightly with olive oil spray. Bake in oven for 10 minutes before adding the reserved tomato tops to the tray. Bake for a further 5 minutes or until tomatoes are tender but still hold their shape.
4. Meanwhile, brush the steaks with 1 tablespoon of oil and season. Heat a char-grill or barbecue to medium-high heat and cook the steaks for 3-4 minutes each side or until cooked to your liking. Set aside on a plate and loosely cover with foil before resting for 5 minutes.
5. In a non-stick fry pan heat the remaining oil over medium heat and gently fry olives for 1 to 2 minutes. Add remaining garlic and capers and fry for a further 1 to 2 minutes. Remove from heat and stir through lemon zest and juice. Season to taste.
6. Serve the steaks with olive sauce, tomatoes, silverbeet and lemon wedges.

Tips:
You can use scotch fillet, sirloin or eye fillet steaks in this recipe also if desired.
Capsicums also work well instead of tomatoes – 1/2 a small deseeded capsicum per person and double the rice and feta cheese.
To save time, use microwave brown rice or another type of microwave rice you prefer.

Wake Your Inner Steak Master

Fool-Proof Hacks To Cook The Ultimate Steak This Summer

Is anything more Australian than cooking a steak on a barbecue during summer? Whether it's firing up the BBQ in the evening with family, having friends around on the weekend for a cheeky steak sandwich, or enjoying the best a beach barbie has to offer, nothing tastes better in summer than the perfect barbecue steak.

To help everyone cook the perfect steak this season, Doug Piper, head butcher at Australian Beef, has shared his wisdom from 42 years in the industry with his top tips for buying and cooking steaks. Whether you struggle to choose the best cuts, need tips on the tastiest ways to season, or have never been able to get the cooking time just right, this handy guide will help you conquer the BBQ and cook your steak to perfection every single time.

Once you have mastered your craft, Australian Beef has also shared five of the hottest BBQ steak recipes for you to create at home. From an Aussie favourite, the rump steak, to a delicious rib-eye with spicy quinoa or an exotic lemon beef fattoush salad, these recipes will make your BBQ the hot spot this summer.

For additional recipe inspiration, visit www.australianbeef.com.au.

Doug Piper's Top Tips for Barbecuing Steak this Summer

Buying Tips:
1. Make sure to choose the right steak for your barbecue. Look for a firm fresh cut steak that is pinky to reddish in colour.
2. It's always best to make sure there is a small amount of fat on the outside of the steaks as it adds flavour.
3. A steak with marbling will be nice and juicy and also be packed full of flavour.
4. If you are unsure about the steak you are buying, ask your butcher for advice!

Cooking Tips:
1. Always bring your beef to room temperature by removing from the fridge 15 minutes before cooking.
2. For the best taste, season and oil your steaks prior to cooking.
3. Make sure to pre-heat your barbecue. Get the hot plate nice and hot before placing your steaks onto the grill or hot plate. By using a very high heat you will trap in the juices and create beautiful caramelisation that will give you big beefy flavour.
4. For the juiciest steak, take your steaks off the heat, cover loosely with foil and rest for 5 minutes before serving.
5. If you are cooking thick sausages as well as steaks, place the sausages onto a warm hot plate around 5 minutes before cooking your steaks and turn them frequently. Don't place them straight onto a sizzling hot barbecue as the skins will burst.
6. If you are cooking thin sausages along with your steaks, put them on halfway through cooking your steaks as they will cook quickly.
7. Never prick your sausages! Never!