Rump With Rocket & Tomatoes

8
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated but cook time will depend on how well you like your steaks and thickness of the steaks."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (292.2 g)
  • Calories 447.4
  • Total Fat - 28.4 g
  • Saturated Fat - 8 g
  • Cholesterol - 126 mg
  • Sodium - 544.4 mg
  • Total Carbohydrate - 4.6 g
  • Dietary Fiber - 0.9 g
  • Sugars - 2.1 g
  • Protein - 41.9 g
  • Calcium - 66.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 15.7 mg
  • Thiamin - 1 mg

Step 1

To make the marinade, combine all ingredients in a screw-top jar and shall well to combine.

Step 2

Place steaks in a shallow dish and pour over marinade and toss to coat and stand at room temperature for 5 minutes and then drain steaks.

Step 3

Heat an oiled barbecue to chargrill plate on a medium to high heat and add the steaks and cook on one side until first signs of moisture appear and then turn steaks only once.

Step 4

Test steaks are ready with the back of tongs, rare is soft, medium feels springy and well done is very firm and then remove and rest, loosely covered with foil, for 5 minutes and then thickly slice.

Step 5

Combine tomatoes and oil in a bowl and season with salt and pepper.

Step 6

Serve steak with tomatoes and rocket and drizzle with vinegar and serve immediately.

Tips & Variations


No special items needed.

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