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Chargrilled rump steak with coleslaw and wedges
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Whip up a delicious steak and chips meal in less than 30 minutes at home!
Ingredients:
  • 600g pkt Birds Eye Deli Seasoned Wedges Chilli & Sea Salt
  • 93.23 gm barbecue sauce
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • 4 x Drovers Choice Rump Steak 230g
  • 250g Brand Coleslaw Mix
  • 81.68 gm aioli
Instructions:
  • Prepare the wedges according to the instructions on the packet.
  • Combine barbecue sauce, garlic, oregano, and steak in a large bowl. Preheat barbecue grill or chargrill on high and spray with olive oil. Cook steak for 1-2 mins each side, adjust time based on thickness and preferred doneness. Transfer steak to a plate, loosely cover with foil, and let it rest for 5 mins.
  • Combine the coleslaw mix and aioli in a bowl, ensuring everything is thoroughly coated. Slice the steak and serve alongside the coleslaw and wedges.

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