Barbecued Rump Steak with Salsa Verde and Spring Onions

Barbecued Rump Steak with Salsa Verde and Spring Onions
Rump is a wonderful cut of beef: it’s a little chewier than fillet or rib, but full of flavour. A wood-fired or charcoal grill will give the best results, but you can still cook a great steak on a gas barbecue. Salsa verde traditionally includes milk-soaked breadcrumbs and a chopped hard-boiled egg, but I like this variation for its lightness.


Serves 4



  • 4 x 180–200 g (6–7 oz) rump steaks, preferably grass-fed
  • 12 spring onions (scallions), trimmed
  • Extra virgin olive oil
  • Sea salt
  • 1 lemon, quartered

For the spice rub:

  • 2 teaspoons sea salt
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon mild chilli flakes

For the salsa verde:

  • ½ cup (125 ml) extra virgin olive oil
  • Small handful of finely chopped flat-leaf parsley
  • 2 teaspoons salted baby capers, rinsed and drained
  • 2 large anchovy fillets, chopped
  • Finely grated zest and juice of 1 lemon
  • ½ teaspoon mild chilli flakes
  • 1 teaspoon sea salt
  • Freshly ground pepper, to taste



  1. To make the spice rub, use a mortar and pestle to finely grind all the ingredients together.
  2. Remove the steaks from the fridge 2 hours before cooking: place on a plate and drizzle with olive oil, then rub the spice mix all over and leave to come to room temperature.
  3. For the salsa verde, mix all the ingredients together in a small bowl and set aside.
  4. Heat the barbecue to hot and clean the grill bars. Put the steaks on the grill at a 45-degree angle to the grill bars and cook for 4 minutes, then rotate to 45 degrees in the opposite direction and cook, still on the same side, for a further 4 minutes. Now turn the steaks over and cook for a final 5 minutes. (These timings are for medium-rare.) Remove and leave to rest in a warm place for 10 minutes.
  5. While the steaks are resting, drizzle the spring onions with olive oil, sprinkle with salt and grill for about 5 minutes or until tender and lightly charred.
  6. To serve, put each steak on a chopping board and cut into 2 cm (¾ inch) slices. Place three spring onions on each plate and lay a steak on top, arranging the strips so they overlap. Spoon over the salsa verde, then add a lemon quarter to each plate and serve.


Smart Tip:

  • If you have no space for a barbecue, you can get great results with a heavy-based pan over high heat on the stove – I really like the crust on a pan-fried steak – it just won’t have the hint of smoke from the barbecue.


  • Add some finely chopped mint or oregano to the salsa verde.
  • Fillet, rib or sirloin would also work well here.


Images and text from Everything I Love to Cook by Neil Perry, photography by Petrina Tinslay. Murdoch Books RRP $69.99 NZD, RRP $59.99 AUD.


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