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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.