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Rump steak with a Chilean salsa


  • Season the steak well and cook on an oiled preheated BBQ or ridged grill to the desired degree, adding the bacon towards the end. Set aside to rest for a few minutes.
  • While the steak is cooking, combine a good splash of oil with the vinegar, seasonings and mustard. Then add the remaining ingredients and toss well. Taste for seasoning.
  • To serve, mound the salsa on a large plate and top with the steak and bacon.


  • 1 x 250 gm rump steak
  • sea salt & freshly ground pepper
  • olive oil spray
  • 1 streaky bacon rasher (optional)
  • olive oil
  • a splash of red wine vinegar
  • 1 tspn Dijon mustard
  • 1 small red chilli, seeded & finely sliced (optional)
  • ¼ small continental (telegraph) cucumber, diced
  • 2 spring (green) onions, finely chopped
  • 6 cherry tomatoes, quartered
  • ¼ small red onion, finely sliced
  • 1 heaped tbsp chopped fresh parsley

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
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm