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Balsamic steak with warm semi-dried tomato and garlic crouton salad
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Elevate your steak salad with tangy semi-dried tomatoes for a gourmet twist!
Ingredients:
  • 20.00 ml fresh thyme leaves
  • 82.50 ml balsamic vinegar
  • 75.08 gm olive oil
  • 2 x 400g beef rump steaks, halved crossways
  • 1/2 x 300g loaf ciabatta, cut into 2cm cubes
  • 3 garlic cloves, crushed
  • 2 medium red onions, cut into thin wedges
  • 125g semi-dried tomato
  • 16.00 gm brown sugar
  • 80g baby rocket
  • 62.50 ml shaved parmesan cheese
Instructions:
  • In a glass or ceramic dish, mix together thyme, 2 tablespoons balsamic vinegar, and 2 tablespoons oil. Add the steak and coat it thoroughly. Cover and refrigerate for 30 minutes, if possible.
  • Preheat your oven to 200°C/180°C fan-forced, then line a large baking tray with baking paper. Combine bread, 1 tablespoon of oil, and garlic in a bowl; mix well. Spread the mixture in a single layer on the tray. Season with salt and pepper, then bake for 12 minutes until golden.
  • In a large frying pan over high heat, cook the steaks for 2 to 3 minutes on each side for a medium doneness. Transfer to a plate and let them rest for 5 minutes. Reduce heat to medium and cook onions for 8 to 10 minutes until softened. Add semi-dried tomatoes, sugar, and remaining balsamic vinegar, toss until tomatoes are heated through. Transfer the mixture to a large bowl and combine with rocket, parmesan, and croutons. Toss to mix well.
  • Serve the steak alongside a fresh, vibrant salad.

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