Prime Rump Steak with Extra Virgin Olive Oil & Spices

Here’s a quick and easy way to spice up your summer barbeque. Serve the Rump Steak with a crunchy garden salad and enjoy.


  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1/2 tsp paprika
  • 1/2 tsp chilli flakes
  • 1 tsp oregano
  • 4 pieces lean rump steak, approximately 300g each


  1. Take four pieces of Rump Steak and place in a large GLAD Snap Lock Bag
  2. Add garlic, paprika, chilli flakes, oregano and olive oil. Snap the bag shut and give it a good shake to cover the meat.
  3. Refrigerate the steak for half an hour
  4. Preheat barbecue hotplate and cover with a sheet of MONO Magic Non-Stick Foil
  5. For medium cooked steaks, cook steaks 5–7 minutes each side
  6. Rest the meat for 5-10 minutes before cutting and serving.


  1. Use the dull side of the MONO Magic Non-Stick Foil to face the food when cooking.
  2. Resting the meat after cooking will ensure your steak remains juicy and tender.

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