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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.