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Rump steak with salsa verde and tomato salad
Rump steak with salsa verde and tomato salad
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Delicious Italian herb and caper sauce, perfect for steak, seafood, or roast beef.
Ingredients:
  • 400g packet tomato medley mix
  • 18.20 gm extra virgin olive oil
  • 2 tsp red wine vinegar
  • 1.25 gm caster sugar
  • 650g beef rump steak
  • 30g salad leaves
  • 250.00 ml firmly packed fresh flat-leaf parsley leaves
  • 125.00 ml firmly packed fresh basil leaves
  • 62.50 ml firmly packed fresh mint leaves
  • 20.00 ml drained capers
  • 2 small gherkins, chopped
  • 23.40 gm dijon mustard
  • 1 1/2 tsp white wine vinegar
  • 56.88 gm extra virgin olive oil
Instructions:
  • Cut large tomatoes in half and keep smaller ones whole. Arrange in a large shallow dish. In a screw-top jar, combine oil, vinegar, sugar, salt, and pepper. Shake well. Pour the dressing over the tomatoes and gently mix. Let sit at room temperature for 20 minutes to enhance flavors.
  • Prepare the salsa verde by combining parsley, basil, mint, capers, gherkins, and mustard in a food processor. Pulse until finely chopped, then transfer the mixture to a bowl. Add vinegar, oil, and 1 tablespoon of cold water, and mix well.
  • Prepare the barbecue chargrill or chargrill pan by greasing it. Heat it up over medium-high heat. Season the steak with pepper. Cook the steak for 4 to 5 minutes on each side for medium doneness or until it reaches your desired level of doneness. Transfer the steak to a plate, cover it with foil, and let it rest for 5 minutes before serving.
  • Combine salad leaves with tomato mixture, ensuring they are evenly coated. Slice the steak, then serve with salsa verde and tomato salad.

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