Rump steak with chimichurri and roasted tomato and honeydew melon vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the Chimichurri, wash the lemon hot, grate it dry and peel the peel thinly with a pestle. Halve the fruit and squeeze the juice. Peel garlic. Wash parsley and oregano, shake dry and pluck leaves from the stalks. Chop the prepared ingredients finely and mix with lemon juice, 4 tbsp. oil and 3 tbsp. vinegar. Season to taste with salt and chili flakes

2. 2

   Wash and clean the tomatoes and cut them in half or quarters depending on size. Remove the seeds from the melon, cut into slices, cut the flesh from the skin and halve the slices

3. 3

   Dab meat dry and season with salt. Put 2 tablespoons of oil into 2 hot pans. Fry the meat in the pan for 6-8 minutes, turning it a little bit medium. Take the steaks out, wrap them in aluminium foil and let them rest

4. 4

   Place the tomatoes in the pans, season with 1 tablespoon of vinegar, sugar, salt and pepper and braise in the closed pan for about 10 minutes. After about 5 minutes, distribute the melon in the pans. Arrange vegetables, meat and chimichurri on plates

Nutrition Facts

KCAL
550 kcal

CARBS
22 g

FATS
26 g

PROTEINS
56 g