Last minute rump steak with roasted onion butter and beetroot salad

Name: Last minute rump steak with roasted onion butter and beetroot salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Baby salad mix; 500 g pre-cooked beetroot (vacuum packed); 5 TABLESPOONS Red wine vinegar; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 8 TABLESPOONS Oil; 100 g Parmesan (piece); 60 g soft butter; 2 TABLESPOONS Roasted onions; 4 Rump steaks (approx. 200 g each); 7-10 Tbsp sea salt, steak pepper; 1 Freezer bag

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Baby salad mix
500 g pre-cooked beetroot (vacuum packed)
5 TABLESPOONS Red wine vinegar
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
8 TABLESPOONS Oil
100 g Parmesan (piece)
60 g soft butter
2 TABLESPOONS Roasted onions
4 Rump steaks (approx. 200 g each)
7-10 Tbsp sea salt, steak pepper
1 Freezer bag

Directions

1
Sort the salad, wash and drain. Cut beetroot into thin slices. Mix vinegar with salt, pepper and 1 pinch of sugar. Fold in 4 tablespoons of oil. Slice the parmesan with a peeler into shavings.
2
Mix butter and fried onions and season with salt. Pat the steaks dry. Cut the fat edge several times with a sharp knife. Put the steaks in a freezer bag and tap them a little thinner. Heat 2 tablespoons of oil in portions in a large pan.
3
Fry the steaks in it in 2 portions on each side for about 1 minute. Season with sea salt and steak pepper. Reduce heat. Add half onion butter to each portion. Fry for about 1 minute, turning the steaks.
4
Mix salad mix, beetroot and vinaigrette. Sprinkle with parmesan. Arrange steak on top. Serve with baguette.