Italian Style Beef Steak Salad with Parmesan
Makes 4 | Prep 10mins | Cooking 5mins
A light and scrumptious dinner, with balanced flavours. Using our Pasture fed rump steaks which has has heaps of character, slowly maturing on rich grassland creates deeper and richer flavours from the herbs, wildflowers, and grasses. Rump steak has a firmer texture than other steaks, meticulously prepared from the rump muscle with a plentiful amount of marbling. Dry Aged on the bone for 28 days.
4 x 227g Rump Steaks
4 tbsp extra virgin olive oil
3 carrots (peeled and roughly chopped)
1 large onion (Quartered)
3 parsley stalks
3 thyme stalks,
3 bay leafs
1 tsp black peppercorns (crushed)
Heat a griddle pan or nonstick frying pan until very hot, brush the steaks each side with a little olive oil, when the pan is hot add the steaks and cook for 1 ½ minute on each side a little more or less depending on the thickness of the steaks, this will give a medium/rare steak.
Remove the steaks to a plate and allow to rest, reserve the juices.
Combine the remaining olive oil with the balsamic vinegar and Dijon mustard with some seasoning in a bowl, add the reserve juices from the steaks. Cut the cherry tomatoes in half, mix with the salad leaves.
On a chopping board cut the steaks into slices.
Arrange the salad on a plate, drizzle over the dressing and place the steaks on top.
Finally, sprinkle with the grated parmesan cheese and serve.
Shop the ingredients
Pasture Fed Rump Steak
Pasture Fed Sirloin Steak