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Salt and pepper rump steak with pico de gallo

Salt and pepper rump steak with pico de gallo

Who said big cuts were just for roasts?

  • Serves 8
  • Less than 1 hour


  • Pico de gallo:
  • 6 medium ripe salad tomatoes, deseeded and finely diced
  • ½ red onion, finely chopped
  • ¼ cup (60ml) fresh lime juice or 2 Tbsp (30ml) lemon juice
  • 2 Tbsp (30ml) chopped coriander
  • 1-2 red chillies, deseeded and finely chopped

  • Rump:
  • 2kg rump steak
  • 3 Tbsp (45ml) salt
  • 3 Tbsp (45ml) milled pepper


  1. Toss all the pico de gallo ingredients together. Set aside to develop flavour.
  2. Rub rump steak with salt and milled pepper and set aside for 10 minutes.
  3. Braai over hot coals until medium-rare (12-15 minutes for every 2.5cm thickness, as a rough guide).
  4. Remove from heat and rest meat for 15 minutes.
  5. Slice and serve topped with pico de gallo.
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