Rump Steak with Balsamic Rocket and Tomatoes

Serves 8, Prep and Cook 25 mins

4 x 400g thick-cut beef rump steaks

1½ x 320g punnets medley cherry tomatoes, halved 2 tblsps extra-virgin olive oil 100g baby rocket leaves Balsamic vinegar, to serve

MARINADE

2 tblsps olive oil

2 tblsps Worcestershire sauce 2 tblsps dark soy sauce 2 tblsps lemon juice

2 tblsps Dijon mustard 2 cloves garlic, crushed

1 To make marinade, place all ingredients in a screw-top jar. Season with salt and pepper. Shake well to combine. 2 Place steak in a shallow dish and pour over marinade. Toss to coat. Stand at room temperature for 30 minutes. Drain steaks.

3 Heat a lightly oiled barbecue grill plate over a medium to high heat. Add steaks. Cook on one side until first signs of moisture appear. Turn steaks only once. Test if they are ready with the back of tongs: rare is soft, medium feels springy and well-done is very firm. Remove. Rest, loosely covered with foil, for 15 minutes. Thickly slice.

4 Combine tomatoes and oil in a bowl. Season with salt and pepper. Serve steak with tomatoes and rocket. Drizzle with vinegar. Serve immediately.