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🍽️ Rump steak with tomatoes

422 kcal · 30 min · 4 servings

Ingredients

• 50 g arugula (0.5 bunch)
• 10 cherry tomatoes (on the vine)
• 1 sprig rosemary
• 0.5 lemon
• 1 tbsp olive oil
• 1 tbsp rapeseed oil or sesame oil (refined)
• 375 g double rump steak (1 double rump steak)
• sea salt
• black pepper

Instructions

1. 1. Wash the arugula under running water.
2. 2. Remove coarse stems and cut the leaves into bite-sized pieces.
3. 3. Dry the arugula well.
4. 4. Wash the tomatoes together with the cluster stem.
5. 5. Let the tomatoes drain well.
6. 6. Wash the rosemary and shake it dry.
7. 7. Pluck the rosemary needles from the stem.
8. 8. Finely chop the rosemary needles.
9. 9. Squeeze the juice from half a lemon.
10. 10. Mix the rosemary with the lemon juice and olive oil.
11. 11. Remove any fat and sinew from the steak.
12. 12. Rinse the meat briefly.
13. 13. Pat the steak dry with a kitchen towel.
14. 14. Heat refined oil (e.g., rapeseed or sesame oil) in a pan.
15. 15. Sear the steak on both sides over very high heat.
16. 16. Take the steak out of the pan.
17. 17. Wrap the meat in aluminum foil.
18. 18. Let the steak rest for 5 minutes.
19. 19. Sauté the tomatoes in the remaining cooking fat over medium heat.
20. 20. Let the tomatoes brown for about 2 minutes.
21. 21. Take the steak out of the foil.
22. 22. Slice the meat across the grain.
23. 23. Place the meat slices on a baking sheet or an ovenproof plate.
24. 24. Drizzle the meat with the rosemary oil mixture.
25. 25. Season the steak with salt and pepper to taste.
26. 26. Place the tomatoes on the meat slices.
27. 27. Preheat the oven to 250 °C (convection is not recommended, gas level 4–5).
28. 28. Heat the dish on the lowest rack in the oven for about 5 minutes.
29. 29. Take the tray out of the oven.
30. 30. Sprinkle the dish with the prepared arugula.
31. 31. Serve the steak immediately.

Nutrition per serving

• kcal: 422
• Protein: 60 g · Fett/Fat: 17 g · Carbs: 5 g