Rump Steak With Chargrilled Asparagus; Rocket & Parmesan Salad

Published 1st January, 2019

Cuisine: Australian   Serves: 4

Preparation: 20 Mins   Cooking: 15 Mins


  • 800 gm Barossa Fine Foods MSA Graded Rump Steak
  • Olive oil
  • Sea salt
  • Black pepper
  • 2 bunches Asparagus, washed & trimmed
  • 4 cups Rocket leaves
  • ½ cup Shaved Parmesan
  • Balsamic Glaze


  1. Heat the BBQ Grill plate or a heavy based pan over high heat. Season the Rump Steak with Sea salt & black pepper, drizzle with a little olive oil.
  2. Place the Rump on the hot grill plate, allow the meat to caramelise on one side (approximately 3-4 minutes before turning) Cook the other side for a further 3-4 minutes. Allow to rest for 10 minutes before slicing.
  3. Toss Asparagus spears with a little olive oil & sea salt and cook on the grill plate till tender. Combine Asparagus with rocket, serve on a platter & top with the shaved parmesan. Sprinkle with sea salt, black pepper and a drizzle of Balsamic glaze. Slice the rump & serve.