Rump Steak, Tomatoes, Parmesan and Parsley Salad
Photography by 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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!