Rump steak filled with blue cheese, pear and rocket

NOW here is an easy recipe for all you carnivores that will turn a fabulously barbecued steak into something that could be found on a New York menu for for more than $100 per serve.


  • 1 piece of butterflied rump steak – midcut – 2cm with thick fat on the outside
  • 125g Blue Castello cheese
  • 50g rocket
  • 1 pear – cored and sliced
  • 50ml West Australian extra virgin olive oil
  • West Australian organic lake salt
  • Freshly cracked black pepper


  1. Ask your butcher to butterfly the piece of rump steak with the fat on the outside. Open the piece of steak and rub oil onto both sides and salt and pepper as well.
  2. In a hot frypan seal the centre side of the butterflied steak for two to four minutes depending on how well you want it cooked.
  3. Now turn the steak over and cook the other side at a very hot sizzle for three to five minutes then turn off the heat, leave the steak in the pan.
  4. Quickly crumble the blue cheese, some of the pear slices and a big handful of rocket onto the inside of the steak, pushing it mostly to the center.
  5. Fold the steak to create a sandwich of meat around the filling and seal with five or six toothpicks.
  6. Put lid on frying pan and allow the steak to rest for five minutes.
  7. This is cooked for a medium offering. Cook to rare or well done if you like.
  8. Serve by cutting into pieces held with toothpicks.
  9. Have a little bread to soak up the juices. It is yum!

Bon Appetito.