Rump steak with grilled vegetable salad

If you’re looking for an easy meal to prepare, this recipe for rump steak with roasted vegetables and mustard-honey sauce is the perfect choice. The combination of juicy meat and lightly toasted vegetables, with the freshness of arugula and watercress leaves, is complemented by a delicious sauce that blends the spicy touch of mustard with the sweetness of honey. Let’s get cooking!

Ingredients:

Rump:

• 600g Estância 92 rump steak
• Coarse salt (to taste)
• Black pepper (to taste)

Vegetables:

• 2 red onions (cut into wedges)
• 2 pre-cooked beets (cut into wedges)
• 200g snow peas
• 1 sprig of rosemary
• 1 tablespoon of room temperature butter
• Arugula and watercress leaves
• Salt (to taste)
• Ground black pepper (to taste)

Sauce:

• 1 tablespoon mustard
• 1 tablespoon honey
• 3 tablespoons red wine vinegar
• ½ cup olive oil
• A pinch of salt
• Black pepper (to taste)

Preparation:

Rump:

First, season the Estancia 92 rump steak with salt and black pepper to taste. Then, grill the steak 15 cm from the coals, turning it every 5 minutes to sear all sides.

After searing, move the meat away from the coals and let it cook for another 8 minutes over low heat. Finally, let the meat rest for a few minutes before slicing.

Vegetables:

Start by gathering the onions, beets, and snow peas. Then, season with rosemary, butter, salt, and black pepper to taste.

Grill the vegetables on the barbecue, 10 cm from the coals, until lightly toasted.

Tip: Use a perforated wok, specially designed for barbecuing.

Sauce:

Meanwhile, mix olive oil, mustard, honey, vinegar, and a bit more olive oil. Then, season with salt and black pepper.

Assembly:

Finally, in a large dish, combine the arugula and watercress leaves. Next, arrange the roasted vegetables and alternate with slices of rump steak. Finally, serve the salad with the mustard-honey sauce!

This way, you can prepare a quick and healthy recipe. Want to discover more dishes like this? Then visit our website for amazing culinary tips!