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BBQ rump steaks with chilli-tomato vinaigrette


  • Spray the steaks with oil, sprinkle with lemon juice and ground pepper and cook to the desired degree on a pre-heated ridged grill (or BBQ), sprinkling with salt once sealed and more lemon juice as you cook. When ready, allow the steaks to rest for a few minutes.
  • Toss the tomatoes, spring onions and chillies with the oregano, seasonings, balsamic and oil in a large bowl. Taste for seasoning. 
  • To serve, mound the watercress on individual plates, top with a steak and generously sprinkle with the vinaigrette.


  • 4 x 250 gm rump steaks, trimmed
  • olive oil spray
  • 1-2 lemons
  • sea salt & freshly ground pepper
  • ¼-½ punnet small cherry tomatoes, quartered
  • 2 spring (green) onions, finely chopped
  • 2 small red chillies, seeded & finely sliced
  • 1 heaped tspn fresh oregano leaves, chopped
  • 2 tbsp balsamic vinegar
  • ¼-½ cup olive oil
  • 3-4 handfuls watercress, washed well

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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    1 lb450 gm