Garlic & Herb Grilled Rump Steak with Kumara Wedges

Garlic & Herb Grilled Rump Steak with Kumara Wedges

A true Kiwi favourite that’s big on flavour, this grilled rump steak recipe makes the most of a classic cut from The Local Butcher. Paired with golden roasted kumara wedges and a punchy horopito aioli, it's a dish that’s just as perfect for a relaxed weekend BBQ as it is for a midweek dinner with flair.

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

For the rump steak

• 600–800g rump steak (from The Local Butcher)

• 2 cloves garlic, crushed

• 1 tablespoon fresh rosemary or thyme, chopped

• Zest of 1 lemon

• 2 tablespoons olive oil

• Flaky sea salt and cracked black pepper

For the kumara wedges

• 2 large orange kumara, scrubbed and cut into thick wedges

• 1½ tablespoons olive oil

• ½ teaspoon smoked paprika

• Salt and pepper to taste

For the horopito aioli

• ½ cup good-quality mayonnaise

• 1 teaspoon lemon juice

• ½ teaspoon horopito (ground or crushed dried leaves)

• 1 garlic clove, finely grated

To Serve

• Steamed greens (such as green beans or silverbeet)

Method

1. Marinate the steak
In a bowl, mix olive oil, garlic, lemon zest, rosemary, salt, and pepper. Rub the mixture into both sides of the rump steak. Let it marinate at room temperature for 20–30 minutes.

2. Roast the kumara
Preheat oven to 200°C fan bake. Toss kumara wedges with olive oil, smoked paprika, salt, and pepper. Spread on a lined tray and roast for 25 minutes or until golden and crispy on the edges, flipping once halfway.

3. Make the horopito aioli
In a small bowl, stir together mayonnaise, lemon juice, grated garlic, and horopito. Season to taste. Chill until ready to serve.

4. Grill the steak
Heat a grill pan or BBQ to high heat. Sear the rump steak for 3–4 minutes per side for medium-rare, or adjust for your preferred doneness. Rest the steak for 5 minutes before slicing thickly across the grain.

5. Plate it up
Divide kumara wedges and steamed greens between plates. Top with sliced rump steak and a generous spoonful of horopito aioli. Optional: add a halved roasted garlic bulb for a rustic touch.

Tips 

• Roast kumara on a preheated tray for extra crisp edges.

• Bring the rump steak to room temperature before grilling to ensure even cooking.

• Use a meat thermometer if you're unsure—aim for 55–60°C internal temp for medium-rare.