Enjoy this Texan spin on classic Aussie BBQ favourites for your next get together. Recipe by Randi Thraves.
Time
- Preparation: 20 min
- Cooking: 20 min
- Ready in: 40 min
Ingredients
- 4 Rump steaks
- Cajun seasoning (or a blend of paprika, garlic salt, pinch of cayenne pepper, chilli powder)
Potato salad
- 4 - 5 medium sized Potatoes
- 4 Hard-boiled eggs
- 1 bunch Spring onions
- 1 cup Chipotle mayonnaise
- 1 cup Cheese (grated)
- Salt and pepper (to taste)
Green citrus salad
- 2 Red capsicums
- 1 large Bowl of mixed greens
- 1 punnet Vine ripe tomatoes
- ½ Red onion (sliced)
- 1 Orange (peeled and sliced)
- 1 Grapefruit (peeled and sliced)
- Vinaigrette
- Salt
Instructions
- Dice the potatoes into even chunks and boil until soft. Chop up the hard boiled eggs and mix with boiled potatoes, chipotle mayonnaise and cheese. Chop spring onions and use to garnish the potato salad.
- Peel the orange and grapefruit. Slice the orange, grapefruit and red onion for the salad and set aside.
- Bring steak to room temperature and season with salt and a light dusting of Cajun seasoning.
- Take the steak and place it on the hottest part of the BBQ, cooking to 55C for medium rare or 60C for medium. Once desired doneness is reached, set aside.
- Combine all salad ingredients and dress with vinaigrette.
Notes
- Oil the steak and not the BBQ to avoid a flare up resulting in the steak burning
- Use a sprig of Thyme dipped In oil to brush the steak before cooking
- Rest steak for half the cook time
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