Name: Griddled Rump Steaks with Balsamic Tomatoes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 4
Ingredients: 0.25tbsp olive oil, plus extra for the steak; 1 garlic clove, finely sliced; 200g (7oz) cherry tomatoes, halved; 1tsp caster sugar; small handful basil, leaves roughly torn; 1tbsp balsamic vinegar; 2 rump steaks, trimmed of fat

Nutrition Per Portion

RDA

Calories

336 Kcal

17%

Fat

14 g

20%

Saturated Fat

4 g

20%

Ingredients

0.25tbsp olive oil, plus extra for the steak
1 garlic clove, finely sliced
200g (7oz) cherry tomatoes, halved
1tsp caster sugar
small handful basil, leaves roughly torn
1tbsp balsamic vinegar
2 rump steaks, trimmed of fat

Method

Heat a frying pan. Add the olive oil and garlic and fry gently to soften. Add the tomatoes, caster sugar and half the basil, season and fry for 5 minutes, until the tomatoes have softened down and begun to disintegrate.
Heat a griddle pan. Oil the steaks on both sides and season well. Fry for 2 to 4 minutes on each side – this will give you medium rare. Transfer to a plate and allow to rest for 5 minutes. While the steak is resting, reheat the sauce and just before serving, stir through the balsamic vinegar, the rest of the basil and any juices that have come out of the steaks. Serve the steaks with the sauce on the side, a green salad and new potatoes roasted in olive oil, if you like.

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.

Serves	4
Skill	Easy
Preparation Time	10 mins
Cooking Time	10 mins
Total Time	20 mins