RUMP STEAK SALAD WITH BALSAMIC GLAZED BEETROOT

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.