Rump Steak

    Rump steak is a popular cut that can be used as a steak, of further butchered to create chunky pieces perfect for a curry or stew, or even thinly sliced for a stir fry recipe.

    10 Recipes




    138 reviews

    This is a lovely red wine sauce for steak that incorporates a whole head of roasted garlic. The flavours go together very well.

    Recipe by: Warner Beatty

    14 reviews

    This is the perfect steak pie, the meat is so tender it just falls apart and the gravy is beautifully rich. The trick is in the slow cooking.

    Recipe by: joannelee24

    1 review

    Rump steaks are browned on each side then cooked in a puttanesca sauce of anchovies, capers, red onions, chillies and cherry tomatoes. Seasoned with oregano.

    Recipe by: Zoë Harpham

    No reviews

    Rump steak barbecued along with capsicums, zucchini and onions and flavoured with a mustard and red wine vinegar marinade.

    Recipe by: Elaine Russell

    No reviews

    There is nothing like a quick and easy barbecue steak dinner. This is a very simple marinade that has no sugar so you can cook on a hot grill without having to worry about getting a burnt flavour.

    Recipe by: BushCook

    No reviews

    A powerfully aromatic basting sauce made by combining Dijon mustard, Worcestershire sauce and red wine vinegar tenderises cubes of steak grilled on skewers with crunchy onions.

    Recipe by: Pat Alburey

    No reviews

    Update your steak and veg to this easy to make, tasty stir fried vegetables with tender rump steak.

    Recipe by: shazzieau

    2 reviews

    Adjust the amount of steak is to the size of the family; allow one medium steak size per person. You can vary the vegetables too. This can be put on in the morning and ready for dinner.

    Recipe by: goldilocks

    No reviews

    Here is one of the world's great classic dishes – rich meat and gravy under a tender crust.

    Recipe by: Lynn Cole

    No reviews

    Zucchini, eggplant and tomato, gently flavoured with wine and herbs, produce a melting ratatouille that perfectly complements tender steak rubbed with a mixture of hot spices.

    Recipe by: Pat Alburey

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