Seared rump steak with chilli avocado salad

Seared rump steak with chilli avocado salad

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  • 2
  • Easy
  • Carb Conscious Dairy free
  • 10 minutes
  • 5 to 10 minutes


  • 400 g marinated rump
  • 3 T olive oil
  • Juice of 1 lemon
  • Black pepper
  • Avocado
  • Fresh green leaves
  • chillies, diced
  • Slivers of red onion

Cooking Instructions

Marinate matured rump steak in olive oil, the juice of lemon and a good crack of black pepper.

Place a pan over a high heat and, when hot, sear the steak, fat side down first.

Fry for 5 to 10 minutes a side or until charred and cooked to your liking.

Remove from the heat and leave to rest.

Plate the steak and top with scoops of creamy avocado, fresh green leaves, diced chillies and slivers of red onion.

Cook's note:  If you love succulent, melt-in-your mouth beef try Woolies new dry-aged beef.  The Beef Steaks are available in T-Bone, Sirloin, Rib Eye and Rump.

Woolworth’s dry-aged beef is slowly matured in a closely controlled, dry environment until it is wonderfully tender and full of flavuor.  It’s then skillfully cut by hand into respective steak cuts. The steaks are matured for a minimum of 28 days, (i.e. between 28 and 42 days).

Abigail Donnelly Recipe by: Abigail Donnelly
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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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