Thick cut grilled rump steak with caramelised tomatoes & onions

Nothing beats a good steak, but it’s also so easy to get wrong…
I honestly never order steak at a restaurant, because I am convinced I’ll have a better one at home. Steaks should be kept simple, paired with something fresh and tasty, not covered in some bland sauce.

I asked my butcher for a very thick cut rump steak – perfect for serving nice and rare, with a beautiful fatty strip on the outside, grilled to perfection.
I rubbed the steak with olive oil, freshly ground course salt and black pepper.

You will need:
Large, thick cut rump steak {probably 1kg}
Olive oil
Freshly ground sea salt & black pepper
Mixed baby salad leaves
Rosa tomatoes
1 onion
1 tbs honey
1 tbs balsamic vinegar
Halloumi cheese

Slice the onion and sauté in butter. Once it’s soft, add honey and balsamic vinegar and let it caramelise on a low heat. Add tomatoes and let it all caramelise some more. {You can make this quite a bit in advance and just reheat before serving.}

Rub the steak with olive oil, salt & pepper and let it sit for a while before grilling. You also need the steak to be at room temperature before cooking it to ensure even cooking and so that you don’t have an ice cold centre if you’re doing a rare steak.
Grilling the steak is the best idea – either on your Big Green Egg {best!} or Weber or just a normal braai.
Make sure the grill is very hot. Cook the steak for about 5 minutes on each side and again for another 2 minutes each side. You will need to check the steak and see that it’s to your liking.

While the steak rests, grill halloumi slices in a hot pan until just melted.

Now, place a handful of salad leaves on the plate, top with a few slices of avocado.
Slice the steak and arrange a few slices on top of the salad. Top the steak with halloumi cheese and then the tomatoes & onions.
Season with salt & pepper and a drizzle of olive oil.

Enjoy with a glass of crisp Sauvignon Blanc – yes, white wine with red meat..! {Shock, horror, gasp!}
It’s such a refreshing meal, with the creaminess of the halloumi cheese, essentially a salad, and it goes so well with the white wine. A red wine would just be too heavy.

Anyways – give it a try and enjoy! X



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