Salt-and-pepper rump steak with pico de gallo

An easy steak dinner that’s prepared on the braai. The acidity from the tomatoey pico de gallo adds an incredible freshness to this meaty main.

Less than 45 minutes

Serves 8

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Pico de gallo:

  • 6 medium ripe salad tomatoes, seeded and finely diced
  • ½ red onion, finely diced  
  • ¼ cup (60ml) fresh lime juice or 2 Tbsp (30ml) lemon juice
  • 2 Tbsp (30ml) fresh coriander, chopped 
  • 1-2 red chillies, seeds scraped and finely chopped

 

  • 2kg rump steak 
  • 3 Tbsp (45ml) each salt and milled pepper

 

Method:

  1. For pico de gallo, toss all ingredients together. Set aside to develop flavour. 
  2. Rub steak with salt and milled pepper and set aside for 10 minutes. 
  3. Braai over hot coals until medium-rare (12-15 minutes for every 2½cm thickness, as a rough guide). 
  4. Remove from heat and rest meat for 15 minutes. 
  5. Slice and serve topped with pico de gallo.

 

Browse more delicious recipes here

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Seafood rolls 

Inspired by the trendy American lobster roll, we bring you dressed-to-impress prawn rolls and full-of-flavour smoked snoek rolls. They’re the perfect starter for a seafood spread.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.