35 mins
1-6 people
Rump Steak Parmesan Salad
Griddled rump steak sliced atop a crisp salad of rocket and cherry tomatoes, dressed in olive oil and balsamic glaze, and finished with Parmesan.
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Ingredients
4
1
2
3
4
5
6
150g
63g
25g
10g
1tbsp
3.8ml
0.3tsp
0.1tsp
Method
Step 1
Remove steak from fridge and let come to room temperature.
Step 2
Season steak with salt and pepper, drizzle lightly with oil.
Step 3
Heat pan until very hot, then cook steak 2–3 min each side for medium‑rare or to taste.
Step 4
Rest steak 5 minutes, then thinly slice.
Step 5
In a bowl, whisk balsamic glaze and olive oil with pinch of salt into the steak juices.
Step 6
Combine rocket, halved cherry tomatoes and shaved Parmesan in the dressing mix.
Step 7
Top salad with sliced steak, drizzle any remaining juices, and serve immediately.