Have dinner on the table in less than half an hour with this delectable rump salad
Preparation: 20 minutes
Cooking: 10 minutes
4 x 150g beef rump medallions
2 tbsp olive oil
1 clove garlic, crushed
Juice and zest of 1 lemon
1 tsp Dijon mustard
2 cups baby rocket
4 radishes cut into matchsticks
1 baby fennel, thinly sliced, fronds reserved
200gm heirloom tomatoes, diced
1/3 cup small basil leaves
1/4 cup pinenuts, toasted
2 tbsp baby capers, rinsed
40g Parmesan, shaved
Lemon wedges, to serve, if desired
When buying rump medallions, look for steaks that are even in thickness and not wedge shaped, to help in even cooking.
Always remember to rest your steaks before slicing and/or serving to ensure a juicy result.
Heat a char-grill pan or barbecue over medium high heat. Rub beef with 1 tablespoon of olive oil, season and cook for 4 to 5 minutes each side for mediumrare. Set aside on a plate loosely covered with foil to rest for 10 minutes. Thinly slice beef.
In a screw-top jar, combine remaining oil, garlic, lemon juice and zest and mustard. Season and shake well to combine.
In a large bowl, combine the rocket, radish and fennel. Drizzle with a little dressing, season and toss to coat.
To serve, lay beef slices on a plate or platter, slightly overlapping. Place the rocket salad in the centre of the beef, then sprinkle beef with tomatoes, basil, pinenuts, capers, Parmesan and reserved fennel fronds. Season and drizzle with remaining dressing and serve with lemon wedges, if desired.