RUMP STEAK SALAD WITH BAL­SAMIC GLAZED BEET­ROOT

True Love - - IN THE KITCHEN -

Serves: 2

500 g rump steak Salt and pep­per

3 T olive oil

1 T but­ter

1 T crushed gar­lic 2 sprigs fresh rose­mary

½ cup bal­samic vine­gar 1 T brown sugar

10 baby beet­root cooked, cut in quar­ters 4 baby corns

200 g mush­rooms, sliced

1 packet rocket leaves 100 g cherry toma­toes, halved

5 radishes, thinly sliced 1 spring onion, chopped

Rub olive oil all over the steak. Sea­son with salt and pep­per. Heat grill pan, add oil, but­ter, rose­mary and gar­lic. Grill steak for 5-7 mins and rest for 10 mins. Pour meat juices over the steak and slice into strips.

In an­other saucepan, add bal­samic vine­gar and sugar. Sim­mer over medium heat and stir un­til thick­ened to a syrup. Re­move from heat. Add beet­root and mix well.

Heat an­other pan, add some oil, the corn and mush­rooms and cook for 3 mins. In a bowl, mix rocket, toma­toes and onions. Serve the salad with baby corn, mush­rooms, and sliced steak.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.