Summary

Ingredients

• 125 g steak (s) (beef rump steak)
• 75 g cherry tomato (s)
• 1 slice (s) bread (wholemeal rye bread)
• 3 spring onion (s)
• 2 stems parsley
• 2 stalks basil
• 1 teaspoon butter
• 1 teaspoon oil
• salt and pepper

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Instructions

1. Chop the parsley and basil. Cut the spring onions into pieces and halve the tomatoes.
2. Dice the wholemeal rye bread, toast it in hot butter until crispy and season with salt and pepper. Fry the tomatoes and spring onions in the hot oil for about 5 minutes, season with salt and pepper and remove from the heat.
3. Season the beef rump steak with salt and pepper and fry in a coated pan coated with oil for about 3 minutes on both sides. Add tomatoes and herbs, toss and serve with bread cubes.