Ingredients
- 4 steaks (1.6 kilograms) beef rump (4 x 400 grams thick-cut steaks specified)
- 450 grams cherry tomatoes (heirloom halved)
- 2 tablespoon olive oil (extra virgin)
- 100 grams rocket leaves (baby rocket)
- Balsamic vinegar, to serve
- FOR MARINADE
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce (dark)
- 2 tablespoons lemon juice
- 2 tablespoon Dijon mustard
- 2 garlic cloves, minced
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: To make the marinade, combine all ingredients in a screw-top jar and shall well to combine.
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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.
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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.
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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.
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Step 5: Combine tomatoes and oil in a bowl and season with salt and pepper.
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Step 6: Serve steak with tomatoes and rocket and drizzle with vinegar and serve immediately.
We hope you enjoy this recipe!
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