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Rump steak with fresh Latin salad

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4 x 200g Rump steaks, fat trimmed
1 Mango
¼ bunch Coriander, chopped
1 Red capsicum
½ Avocado
1 Red onion
250g Cherry tomatoes, halved
400g Can corn kernels
1 tbsp Lemon juice
2 tbsp Olive oil
1 tsp Chilli flakes
200g Light Greek yoghurt
Zest of 1 lime
½ tsp Smokey paprika
1 tbsp Chopped chives


1 Brush the steaks with olive oil and place them on a hot grill. Cook on one side until some moisture appears on the top, then turn and cook on the other side. Set aside to rest for 5 minutes loosely covered with Al foil.
2 For the salad, dice mango and vegetables. Mix all together in a bowl; add corn and coriander. Season with lemon juice, olive oil, chilli flakes and pepper.
3 For the sauce, combine the yoghurt, zest of 1 lime, paprika, chives and pepper. Mix well and serve.


1 Try adding mixed lettuce leaves to the salad.