Axel`s Rump Steak with Tomato Salad
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 rump steak (s) or hip steaks approx. 200 g each
- 4 tomato (s)
- 1 onion (s)
- 40 g herb butter
- 1 tablespoon oil for frying
- 2 tablespoon olive oil
- 3 tablespoon balsamic vinegar, white
- Salt and pepper, black, coarsely ground
- Parsley for garnish
Print Recipe
Pin Recipe Instructions
- Clean the tomatoes, cut eighths, cut into 3 pieces each. Peel the onion, cut in half and cut into strips.
- Heat 1 tablespoon of oil in a grill pan. First grill 2 steaks on each side for approx. 3 - 4 minutes, season with salt and pepper and set aside. Do the same with the other steaks. Let the 4 steaks rest in a warm place for about 5 minutes.
- In the meantime, mix the vinegar with salt and pepper and beat the olive oil on top. Add tomatoes and onion.
- Serve the steaks with tomato salad and herb butter florets. Garnish with parsley.
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