Name: Barbecued rump steak with rocket, pear and blue cheese salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 4 small rump beef steaks (180gm to 200gm), fat trimmed; 72.80 gm olive oil; 40.00 ml white balsamic vinegar; 11.80 gm Dijon mustard; 7.20 gm honey; 1 bunch rocket leaves, trimmed; 2 barely ripe pear, cored and sliced thin; 180g soft blue cheese

Barbecued rump steak with rocket, pear and blue cheese salad

0 Likes

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Easy steak night: juicy rump with pear & blue cheese rocket salad.

Ingredients:

4 small rump beef steaks (180gm to 200gm), fat trimmed
72.80 gm olive oil
40.00 ml white balsamic vinegar
11.80 gm Dijon mustard
7.20 gm honey
1 bunch rocket leaves, trimmed
2 barely ripe pear, cored and sliced thin
180g soft blue cheese

Instructions:

Gently coat the steaks with oil and sprinkle with a touch of sea salt and freshly ground pepper. Heat the barbecue flat-plate until hot before placing the steaks on it.
Sear the steaks on one side until juices start to appear. Flip the steaks once. Check doneness with tongs: soft for rare, springy for medium, very firm for well done.
Rest the steaks off the heat, gently cover with foil, and let them sit for 2 to 4 minutes before serving.
Combine balsamic vinegar, mustard, and honey in a bowl. Slowly whisk in the olive oil until the dressing is well combined. Season with salt and pepper to taste.
Arrange the rocket on a plate elegantly. Layer with sliced pear and crumbled blue cheese, then generously drizzle with vinaigrette. Serve beside the steaks for a complete meal.

We use cookies

Similar Recipes

Beef involtini with smashed potatoes

Spiced lamb skewers with barbecued potatoes

Chargrilled rump steak with coleslaw and wedges

Chargrilled rump steak with ratatouille

Rump steak with battered onion rings & horseradish mayo