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

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2 reviews
 
1hour15min

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

 
1 review
 
25min

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
 
11hours20min

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

 
No reviews
 
2hours40min

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
 
32min

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
 
2hours20min

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
 
15min

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

Recipe by: shazzieau

 
No reviews
 
8hours10min

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
 
3hours30min

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

Recipe by: Lynn Cole

 
No reviews
 
45min

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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