← All recipes

🍽️ Juicy Rump Steak with Creamy Risotto and Crispy Romaine Salad

675 kcal · 30 min · 4 servings

Juicy Rump Steak with Creamy Risotto and Crispy Romaine Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 150 degrees Celsius with fan setting.
  2. 2. Take the rump steak out of the fridge and let it sit on the counter for a moment to reach room temperature.
  3. 3. Bring the meat broth to a boil in a pot.
  4. 4. Dice one onion into fine cubes.
  5. 5. Heat one tablespoon of oil in a pot over high heat.
  6. 6. Add the onion cubes and the risotto rice to the hot oil.
  7. 7. Sauté the mixture for about one minute.
  8. 8. Pour one ladle of the hot broth over the rice.
  9. 9. Let the risotto cook on low heat for about 20 minutes.
  10. 10. Stir regularly while cooking.
  11. 11. Add more broth gradually.
  12. 12. Make sure the rice is always slightly covered with liquid.
  13. 13. Heat a frying pan with one tablespoon of oil over high heat.
  14. 14. Rinse the meat under running water.
  15. 15. Pat the steak dry with kitchen paper.
  16. 16. Season the meat generously with salt.
  17. 17. Fry the steak in the hot oil for about two minutes per side.
  18. 18. Season the steak with pepper afterwards.
  19. 19. Place the steak in the pan or on a rack.
  20. 20. Put the steak in the preheated oven for about 10 minutes.
  21. 21. Remove the tough stems from the romaine lettuce.
  22. 22. Cut the lettuce into fine strips.
  23. 23. Rinse the lettuce strips under cold water.
  24. 24. Spin the salad dry or pat it off.
  25. 25. Wash the tomatoes under running water.
  26. 26. Cut the tomatoes in half.
  27. 27. Put the lettuce into a large bowl.
  28. 28. Add two tablespoons of olive oil.
  29. 29. Add two tablespoons of vinegar.
  30. 30. Season the salad with salt, pepper, and a pinch of sugar.
  31. 31. Mix everything well together.
  32. 32. Wash the fresh parsley under running water.
  33. 33. Shake the parsley dry.
  34. 34. Pluck the leaves from the stems.
  35. 35. Finely chop the parsley leaves.
  36. 36. Take the rump steak out of the oven after the cooking time.
  37. 37. Roll the hot steak in the chopped parsley.
  38. 38. Cut the steak into bite-sized portions.
  39. 39. Finally, taste the risotto and adjust with salt and pepper.
  40. 40. Distribute the risotto onto the plates.
  41. 41. Place the meat portions on top of the risotto.
  42. 42. Serve the romaine salad in small bowls on the side.
  43. 43. Enjoy your meal!

Nutrition per serving