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Rump steaks on a spiced corn & tomato salad


  • Cook the seasoned steaks on an oiled, preheated BBQ (or ridged grill) to the desired degree. Set aside for a few minutes to cool to room temperature. 
  • At the same time, heat the butter with a little oil in a large heavy-bottomed pan and gently sauté the onion, capsicum and garlic until lightly tender, stirring now and again. 
  • Add the corn, chilli paste and seasonings to taste. Stir until well combined. 
  • Then add the lime juice, mix well and briefly cook. 
  • Add the tomatoes with the stock, if drying out, and briefly cook. Then stir through the basil and remove from the heat. 
  • Mound the corn mixture on individual plates, top with a steak and serve with good mustard on the side.


  • 4-6 x 200 gm rump steaks (or any other cut)
  • sea salt & freshly ground pepper
  • olive oil spray
  • a knob of butter (optional)
  • olive oil
  • 1 medium onion, chopped
  • 1 green capsicum, cored, seeded & diced
  • 1-2 garlic cloves, crushed
  • 4 large corn cobs, kernels removed
  • 1 tbsp chilli paste (optional)
  • juice of ½ lime
  • 1 punnet cherry tomatoes, quartered
  • ¼ cup chicken stock, if needed
  • 2-3 tbsp chopped fresh basil

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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