This week recipe combines flavoursome rump steak with freshness from peppery leaves and sweet tomatoes. Perfect for a quick dinner or lunch, the balsamic glaze sets off the dish with a full bodied richness.
Peppered Steak Salad with Balsamic Glaze
- Season the rump steak generously with roughly ground rock salt and pepper. Press the seasoning down on to the steak. Add olive oil and massage in
- In a small pan add 3/4 cup of balsamic vinegar (enough for three people) with 1/4 teaspoon of sugar. Boil on a high heat and then reduce to a simmer
- Heat a frying pan on high heat. When it is smoking add the steak to the pan and cook depending on thickness. For me this was two minutes on each side for rare.
- Take out and rest
- In the meantime, wash and prepare your salad leaves and place in a bowl. I am using a mixture of rocket, baby spinach and red and green frilly
- Take cherry tomatoes and slice them into quarters
- Once the balsamic has reduced by at least half take off the heat. It will begin to thicken into a syrup
- Add olive oil, leaves and tomatoes to a large bowl and combine well. Add the steak and finish with the balsamic glaze.
In London it’s hard to know what season it is – the weather is constantly fluctuation between torrential rain, cold snaps and clear blue skies. This recipe combines the last of the summer, fresh leaves and sweet tomatoes with the meaty full flavour of rump steak. A perfect dish for in between seasons.