Gaucho Rump Steak
Earlier this year I picked up some Gaucho Rump Steak in Iceland, which is part of their Luxury range. This is Uruguayan sourced beef from grass-fed cattle. In the pack is a knob of smoked garlic and herb butter but I didn’t use this.
I was a little skeptical how this would taste but was pleasantly surprised.
Rather than having this for dinner I decided to use the steak in a wrap, and have it for lunch.
Around one hour before I was ready to cook, I took the defrosted steaks out of the fridge and rubbed them with olive oil and sprinkled them with the Mexican Jalapeno and Lime rub from The Smokey Carter. This rub is on the spicy side but tastes amazing.
As the charcoal came up to temperature, I prepared the avocado and tomatoes. Once the coals had been poured, I let the temperature get up to 200°C and then placed the steaks on the BBQ with a couple of spring onions. I did the steaks for 3 1/2 minutes, before taking them off and letting them sit for a couple of minutes.
Whilst the steaks were resting, I heated the flatbreads, before slicing the steak and constructing the flatbreads.
Gaucho Rump Steak, Avocado, Lime and Tomato Flatbreads
- Prep Time10 min
- Cook Time5 min
- Total Time15 min
- Serving Size3
For the Gaucho Rump Steak Flatbreads
- 2 Gaucho Rump Steaks 230g each
- 2 Spring Onions
- 2 Tbsp Mexican Jalapeno and Lime Rub (optional)
- 1 Tbsp Olive Oil
- 2 Avocados
- 1 Lime
- 10 Baby Tomatoes (quartered)
- Handful Rocket
- 3 Piada Flatbreads
About 1 hour before you want to cook the steak, remove from the fridge and rub both sides with the olive oil and sprinkle over the rub.
Whilst the BBQ is coming up to cooking heat, half the avocados, remove the stones and scoop out the insides into a bowl. Juice the lime and mix with the avocado and then using a potato masher, mash the avocado and lime juice.
Slice the baby tomatoes into quarters, and then add to the avocado and mix well. Place to one side.
When the BBQ is ready to cook on (I took mine to 200°C) place the spring onions and steaks directly above the coals. Don’t peel or cut the spring onions at this stage. Cook for 2 minutes one side and flip over both the steaks and spring onions and cook for a further 1 1/2 minutes. Cooking the steaks for 3 1/2 minutes, cooked the steak medium.
Remove the steaks and spring onions, and allow the steaks to rest. Whilst they are resting, heat a large frying pan and place a flatbread into the dry frying pan. Cook for around 30 seconds each side. Remove from the pan and place on a chopping board.
Slice the steak and then start constructing the flatbreads. Start by cutting flatbread in half and place a few rocket leaves on one side on the flatbread. Add the avocado, lime, and tomato mix and then place the steak on top on this. Cut the spring onion and add a few slices over the steak. Repeat on the other half of the flatbread and then fold them both over. Add them back to the pan and cook for a further 30 seconds on each side. The flatbreads will start to harden up, which is expected. Remove and serve. Absolutely delicious!!!