Rump Steak, Tomatoes, Parmesan and Parsley Salad
Photography Josh Griggs.
A simple but delicious recipe that relies on using beautiful ripe tomatoes. The meat juices mingle with the vinaigrette to add even more flavour and the parmesan and parsley topping add a lovely herby freshness.
Serves: 4
INGREDIENTS
800 grams rump steak
olive oil, sea salt and ground pepper
assorted tomatoes, sliced
parmesan, for shaving
large handful tender parsley leaves
Mustard vinaigrette
¼ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Rub the steak with olive oil and season generously.
Cook in a preheated grill pan for 3–4 minutes each side or until done to your liking. Cooking time depends on the thickness of the steaks. Transfer to a plate and rest for 5 minutes.
Mustard vinaigrette: Place all the ingredients in a bowl and whisk together to make a thick dressing.
Slice the tomatoes and arrange on a large platter.
Slice the steaks and place alongside.
Spoon the vinaigrette over everything then top with shaved parmesan and the parsley. Add the meat resting juices and a grind of pepper.
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126
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