Spicy rump steaks with barbecued potatoes

Enjoy this warming barbecue steak dinner, perfect for Saturday night gatherings with friends. To gain the maximum flavour from the marinade, start this recipe one day ahead.

• 2 1/2 tablespoons olive oil
• 1 garlic clove, crushed
• 1 teaspoon chilli powder
• 2 teaspoons dried thyme
• 1 teaspoon ground coriander
• 1/2 teaspoon cracked black pepper
• 1 tablespoon barbecue sauce
• 4 (150g) beef rump steaks
• 750g red rascal potatoes
• Mixed salad, to serve

Energy 1153kJ	Fat saturated 3.00g
Fat Total 14.00g	Carbohydrate sugars 6.00g
Carbohydrate Total 24.00g	Dietary Fibre 4.00g
Protein 12.00g	Cholesterol 23.00mg
Sodium 65.73mg

All nutrition values are per serve.

1. Step 1

   Combine 1 1/2 tablespoons oil, garlic, chilli, thyme, coriander, pepper and barbecue sauce in a small bowl.

2. Step 2

   Place steaks in a large, shallow glass or ceramic dish. Spoon spice mixture over steak. Turn to coat. Cover. Refrigerate for about 1 hour, if time permits.

3. Step 3

   Meanwhile, cook potatoes in large saucepan of boiling water for about 7 to 8 minutes or until just tender. Drain. Rinse under cold water.

4. Step 4

   Set aside for 10 minutes or until cool enough to handle. Cut diagonally into 1cm thick slices. Transfer potato to a bowl. Add remaining oil. Toss to coat.

5. Step 5

   Heat a barbecue grill on medium-high heat. Place steaks on the grill. Season with salt. Cook steak for 4 to 5 minutes each side, for medium, or until cooked to your liking.

6. Step 6

   Transfer to a plate. Cover with foil. Set aside for about 5 minutes to rest.

7. Step 7

   Cook potato slices for about 2 minutes each side or until charred. Serve steak and potato with salad.

Steaks are suitable to marinate overnight in the fridge. Stand at room temperature for 10 to 15 minutes before cooking.