Main Meals

Grilled steak with mustard-and-herb butter


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  • 3-4 T olive oil
  • 2 x 350 g rump steaks
  • crushed pink peppercorns
  • ¼ cup chopped parsley
  • ¼ cup chopped chives
  • 2 t Dijon mustard
  • 2 t whole-grain mustard
  • 50-100 g softened butter
  • 4-5 potatoes
  • Butter
  • Milk

Preheat the oven to 180°C.

Drizzle olive oil over rump steaks, sprinkle with crushed pink peppercorns and leave to marinate for 30 minutes.

Mix chopped parsley, chopped chives, Dijon mustard, whole-grain mustard and 50–100 g softened butter, then chill to set.

Mash peeled, boiled potatoes with a knob of butter, a splash of hot milk and seasoning, to taste.

Place a ridged pan over a high heat and, when almost smoking, char the steak for 4 minutes a side.

Transfer to a baking tray and finish off in the oven for 5 minutes. Set aside to rest, then top with the mustard-herb butter and serve with the creamy potato purée.

Cook's note: you can easily do this steak over coals, grilling for about 5 - 7 minutes a side, depending on well you like it done. Turn only once to ensure it's succulent and tender. If you're using free-range beef, wait until your coals are a little colder or lift the grid further away from them as free-range meat requires a little longer over cooler coals than regular beef.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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