800 grams rump steak
olive oil, sea salt and ground pepper
assorted tomatoes, sliced
parmesan, for shaving
large handful tender parsley leaves
¼ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, crushed
sea salt and ground pepper
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.