Recipe for rump roast beef with roasted corn salad, cherry tomato and gorgonzola

Who says you have to use tons of ingredients to surprise palates? Roast beef is a culinary classic and needs no introduction.

Simple, practical and very tasty, it goes well with lunch or dinner and is even better with a side salad packed with textures and contrasting flavors.

In our recipe we opted for Rump, a cut located on the back of the cow that is very tender and juicy. However, the traditional version is made with filet mignon, another flavorful cut of meat, perfect to impress the most demanding palates. Watch the step by step and prepare it at home:

Ingredients:

Rump Roast Beef

• 1 cut of Rump
• Salt to taste
• Black pepper to taste
• 1 tbsp. Calabrian chiles
• 2 tbsp. Alma Lusa Olive Oil
• 2 tbsp. oil

Salad

• 4 corn cobs
• Alma Lusa olive oil to taste
• 1 cup (teacup) red cherry tomatoes cut in half
• 1 cup (teacup) yellow cherry tomatoes cut in half
• Salt to taste
• Gound black pepper to taste
• Parsley to taste
• 100 g gorgonzola cheese, chunks
• Mini sprouts to garnish
  

Preparation:

Rump roast beef:

On a large roasting tray, place the Rump roast beef and season with salt and peppers. Drizzle with Alma Lusa olive oil, make sure the meat is covered in the seasoning and set aside.

Heat a large non-stick pan over medium heat.

Place the oil and then the seasoned Rump roast beef and roast for 5 minutes on each side or until golden brown.

Place the meat on a large roasting tray, cover with aluminum foil, and preheat the ovento 180°C for 20 minutes.

Remove the foil and let it cool. Once cool, cut the roast beef into slices and then into mini strips. Set aside.   

Corn, tomato and gorgonzola salad

Place the corncobs in a large pot, cover with water, and cook.

Once cooked, drain the water and set aside.

In a medium pan, add Alma Lusa olive oil and bring to medium heat. Place the cooked corn and roast on all sides until slightly browned.

Once ready, remove from heat and let the cob cool. When cold, remove all corn from the cobs and place in a medium bowl.

Add the red cherry tomatoes, yellow cherry tomatoes and season with salt, black pepper and chopped parsley.

Garnish with the gorgonzola cheese and sprouts and add the roast beef that was set aside.