Rump Steak With Salsa Verde And Tomato Salad

Salsa verde is an Italian sauce made from fresh herbs and capers and is delicious served with steak, seafood or a beef roast.

The ingredient of Rump Steak With Salsa Verde And Tomato Salad

• 400g packet tomato medley mix
• 1 tablespoon extra virgin olive oil
• 2 teaspoons red wine vinegar
• 1 4 teaspoon caster sugar
• 650g beef rump steak
• 30g salad leaves
• 1 cup firmly packed fresh flat leaf parsley leaves
• 1 2 cup firmly packed fresh basil leaves
• 1 4 cup firmly packed fresh mint leaves
• 1 tablespoon drained capers
• 2 small gherkins chopped
• 1 tablespoon dijon mustard
• 1 1 2 teaspoons white wine vinegar
• 1 4 cup extra virgin olive oil

The Instruction of rump steak with salsa verde and tomato salad

• cut large tomatoes in half and leave smaller tomatoes whole place in a large shallow dish place oil vinegar and sugar in a screw top jar season with salt and pepper secure lid shake to combine add oil mixture to tomato mixture gently toss to combine set aside at room temperature for 20 minutes for flavours to develop
• meanwhile make salsa verde place parsley basil mint capers gherkins and mustard in a food processor process until finely chopped transfer mixture to a bowl add vinegar oil and 1 tablespoon cold water stir to combine
• grease a barbecue chargrill or chargrill pan heat on medium high heat season steak with pepper cook steak for 4 to 5 minutes each side for medium or until cooked to your liking transfer to a plate cover with foil stand for 5 minutes
• add salad leaves to tomato mixture toss to combine slice steak serve with salsa verde and tomato salad

Nutritions of Rump Steak With Salsa Verde And Tomato Salad

calories: 428 766 calories
calories: 27 9 grams fat
calories: 6 4 grams saturated fat
calories: 5 7 grams carbohydrates
calories: n a
calories: n a
calories: 37 2 grams protein
calories: 104 milligrams cholesterol
calories: 335 milligrams sodium
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calories: nutritioninformation