Griddled Rump Steaks with Balsamic Tomatoes Recipe

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Griddled Rump Steaks with Balsamic Tomatoes recipe-recipe ideas-new recipes-woman and home
Griddled Rump Steaks with Balsamic Tomatoes recipe-recipe ideas-new recipes-woman and home
(Image credit: steve baxter)
Serves4+
SkillEasy
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Nutrition Per PortionRDA
Calories336 Kcal17%
Fat14 g20%
Saturated Fat4 g20%

Method

  1. 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.

  2. 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.

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