Rump steak with salsa verde and tomato salad

Recipes / Salads

Salsa verde is an Italian sauce made from fresh herbs and capers and is delicious served with steak, seafood or a beef roast.

Recipe «Rump steak with salsa verde and tomato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 400g packet tomato medley mix, 1 tbsp extra virgin olive oil, 2 tsp red wine vinegar, 1/4 tsp caster sugar, 650g beef rump steak , 30g salad leaves, 1 cup firmly packed fresh flat-leaf parsley leaves, 1/2 cup firmly packed fresh basil leaves , 1/4 cup firmly packed fresh mint leaves, 1 tbsp drained capers, 2 small gherkins, chopped, 1 tbsp dijon mustard, 1 1/2 tsp white wine vinegar, 1/4 cup extra virgin olive oil.

Ingredients:

  • 400g packet tomato medley mix 
  • 1 tbsp extra virgin olive oil 
  • 2 tsp red wine vinegar 
  • 1/4 tsp caster sugar 
  • 650g beef rump steak 
  • 30g salad leaves 
  • 1 cup firmly packed fresh flat-leaf parsley leaves 
  • 1/2 cup firmly packed fresh basil leaves 
  • 1/4 cup firmly packed fresh mint leaves 
  • 1 tbsp drained capers 
  • 2 small gherkins, chopped 
  • 1 tbsp dijon mustard 
  • 1 1/2 tsp white wine vinegar 
  • 1/4 cup extra virgin olive oil 

Instructions

  1. Cut large tomatoes in half and leave smaller tomatoes whole. Place in a large shallow dish. Place oil, vinegar and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add oil mixture to tomato mixture. Gently toss to combine. Set aside at room temperature for 20 minutes for flavours to develop.
  2. Meanwhile, make salsa verde: Place parsley, basil, mint, capers, gherkins and mustard in a food processor. Process until finely chopped. Transfer mixture to a bowl. Add vinegar, oil and 1 tablespoon cold water. Stir to combine.
  3. Grease a barbecue chargrill or chargrill pan. Heat on medium-high heat. Season steak with pepper. Cook steak for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes.
  4. Add salad leaves to tomato mixture. Toss to combine. Slice steak. Serve with salsa verde and tomato salad.