Rump steak with herb butter and tomato salad

Name: Rump steak with herb butter and tomato salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 ripe tomatoes; 1 Onion; 4 Rump steaks (approx. 200 g each); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 3 TABLESPOONS white balsamic vinegar or white wine vinegar; 7-10 Tbsp Sugar; 2 TABLESPOONS Olive oil; 40 g Herb butter from the tube; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 ripe tomatoes
1 Onion
4 Rump steaks (approx. 200 g each)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
3 TABLESPOONS white balsamic vinegar or white wine vinegar
7-10 Tbsp Sugar
2 TABLESPOONS Olive oil
40 g Herb butter from the tube
7-10 Tbsp Parsley

Directions

1
Tomatoes wash, clean, cut into eighths and cut into 3 pieces each. Peel and halve the onion and cut into thin slices. Dab steaks dry. Heat 1 tablespoon of oil in a grill pan and fry 2 steaks for 3-4 minutes on each side, season with salt and coarse pepper. Remove from the pan and fry the other 2 steaks.
2
After frying, leave the steaks to rest in a warm place for about 5 minutes. In the meantime, season the vinegar with salt, pepper and 1 pinch of sugar, fold in olive oil. Fold in tomatoes and onion. Serve steaks with tomato salad and herb butter florets and garnish with parsley. Served with baguette