Cooking at Home
Rump Steak with Baby Truss Tomatoes, Rocket Salad & Garlic Mayonnaise


  • 4 (200g approx.) rump steaks
  • 1/2 cup (120mL) Kikkoman Soy Sauce
  • 4 cloves garlic, minced
  • Olive oil
  • 400g baby truss tomatoes

Rocket Salad

  • 2 bunches rocket, washed and dried
  • 3 tbsp. olive oil
  • 1 tbsp. Balsamic vinegar
  • Pinch sugar, to taste

Garlic Mayonnaise

  • 1 cup store-bought Egg Mayonnaise
  • 2 tbsp. Kikkoman Soy Sauce
  • ½ tsp. garlic, minced

Kikkoman sauce used in this recipe

Cook time
Prep time

Rump Steak with Baby Truss Tomatoes, Rocket Salad & Garlic Mayonnaise


  1. Make a marinade by mixing Kikkoman Soy Sauce with the garlic.
  2. Pre-heat barbecue grill to hot. Brush steaks lightly with olive oil. Cook steaks 4-5 minutes on one side (depending on thickness of meat), brushing regularly with the garlic marinade.
  3. Turn, baste with more of the Garlic Marinade and cook for another 4 minutes or until cooked to your liking. Remove from heat, cover loosely with foil and allow resting for 5 minutes.
  4. Meanwhile, brush tomatoes with olive oil, place on grill and cook for 3 minutes each side, turning frequently until just tender.
  5. To make the garlic mayonnaise, combine mayonnaise and Kikkoman Soy Sauce and garlic and mix well. Place in a small serving bowl and set aside.
  6. To make the salad, whisk together olive oil, vinegar and sugar. Place rocket in a large salad bowl, add dressing and mix gently, making sure rocket is well coated.
  7. To serve: Carve steaks into serving size pieces and place on a large platter, together with the tomatoes. Serve salad and garlic mayonnaise separately.

Key tip

Variation: substitute lamb steaks if desired.

Print this recipe