• Chargrilled rump with potato, zucchini and fetta mash

Try this delicious meal of Chargrilled rump with potato, zucchini and fetta mash



No votes yet


4 large potatoes, quartered
3 zucchini, cut into cubes
1/2 cup (125ml) hot milk
100g fetta, crumbled
30g butter, melted
4 x 150g pieces rump steak
salad, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Cook potato in a large saucepan of boiling, salted water for 10 minutes. Add zucchini and cook for another 5 minutes, until tender. Drain and return to pan. Add milk, fetta and butter and roughly mash.

2. Meanwhile, cook steak on a preheated chargrill or barbecue for 2-3 minutes each side, until cooked as you like.

3. Serve steak with mash and salad.