Griddled Rump Steak with Chips & Mustard Mayo Recipe


There’s nothing like a tender juicy steak to make a meal special

Total Time: 50 min Prep: 15 min Cook: 35 min Serves: 4 Difficulty: Easy

10 on Green 9 on Blue 5 on Purple SmartPoints value per serving


  • Butternut Squash: 300 g, cut into skinny chips (you can leave skin on)
  • Sweet potato(es), raw: 300 g, scrubbed clean and cut into skinny chips
  • Potato(es), Raw: 300 g, scrubbed clean and cut into skinny chips
  • Calorie controlled cooking spray: 4 spray(s)
  • Oregano, Dried: 1 teaspoons, level
  • Beef rump steak, lean, raw: 4 medium, (225g each)
  • Garlic: 4 clove(s)
  • Green Beans: 320 g
  • 0% fat natural Greek yogurt: 200 g
  • Smooth Mustard: 1 teaspoons, level
  • Lemon Juice, Fresh: 1 tablespoons


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Arrange the chips on a large baking tray in single layer, mist with cooking spray and scatter over the oregano. Bake for 35 minutes until crisp and golden, shaking the tray occasionally to prevent sticking.
  2. Meanwhile, to make the ‘mayo’, combine the yogurt, mustard and lemon juice in a bowl. Season to taste.
  3. Season the steaks and scatter over the garlic. Mist with cooking spray. Heat a large griddle pan over a high heat and sear the steaks for 2 minutes on each side for rare, 3 minutes each side for medium and 4 minutes for well-done. Remove from the heat, cover with foil and rest for 4-5 minutes.
  4. Cook the beans for 4-5 minutes in a pan of boiling water until tender. Drain.
  5. Serve the garlic steak, chips and green beans with the mustard ‘mayo’.