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Steak, potato, mayo and olive salad

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2 x 250g rump steaks
0.5 cup of mayonnaise
grated rind and juice of one lemon
400 g small new potatoes, cooked, thickly sliced
0.5 cup green olives (pitted)
a little chopped fresh parsley


1 Brush the steaks lightly with oil. Season with salt and pepper. Preheat the barbecue flat-plate or char-grill plate or pan to hot before adding the steaks.
2 Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3 Remove steaks from heat loosely cover with foil and rest steaks for 2-4 minutes before serving. While the steaks rest, gently toss the remaining ingredients together. Slice the steaks thinly and pile on top of the salad or mix with the salad ingredients.


1 Thickly cut rump, rib eye/scotch fillet or sirloin/porterhouse/New York steaks work best for beef salads like this one.
2 Heat the barbecue or the pan before you add the steak. The steak should sizzle as it makes contact with the heat.
3 Turn the steak once only. Let the steak cook on one side until moisture appears, then turn it (otherwise it will be tough).
4 Learn to test your steaks for doneness. Rare is soft, medium feels springy and well done is very firm.