Grilled rumpsteak with light salad
Prepare for the grill:
The basis for a good summer barbecue result is, in particular, high-quality and well-seasoned meat. Don't skimp on this. The rump steak should ideally be 4 cm high. The correct procedure is equally important. First, lightly rub mustard oil into the steaks. There shouldn't be too much of it, but it should cover the entire trot of meat on both sides. This will give the steaks a great, slightly spicy flavour and ensure they don't stick to the grill.
Let the meat rest in the fridge for a few hours. At least an hour before grilling, take it out of the fridge and sear it for 4 minutes on each side on a grill preheated to 200°C. Then put the steaks in the oven preheated to 120°C to rest for another 5 minutes. They will be nicely seared on the outside and juicy and slightly pink on the inside. Season the meat with salt and pepper at the very end.
A good piece of meat requires a lighter salad. We made this:
Wash all the vegetables, clean them and cut them into pieces, drizzle with milk thistle oil, lightly salt and pepper (I recommend using a pepper mill). Then add 2 tablespoons of vinegar and a little sugar. Mix everything thoroughly and if we don't have the meat ready at this point, put the salad in a bowl and wait in the fridge.
- a high-quality and well-seasoned rump steak, 4 cm high, or other favorite meat
- dark mustard oil
- finally, salt and pepper
The basis for a good summer barbecue result is, in particular, high-quality and well-seasoned meat. Don't skimp on this. The rump steak should ideally be 4 cm high. The correct procedure is equally important. First, lightly rub mustard oil into the steaks. There shouldn't be too much of it, but it should cover the entire trot of meat on both sides. This will give the steaks a great, slightly spicy flavour and ensure they don't stick to the grill.
Let the meat rest in the fridge for a few hours. At least an hour before grilling, take it out of the fridge and sear it for 4 minutes on each side on a grill preheated to 200°C. Then put the steaks in the oven preheated to 120°C to rest for another 5 minutes. They will be nicely seared on the outside and juicy and slightly pink on the inside. Season the meat with salt and pepper at the very end.
A good piece of meat requires a lighter salad. We made this:
- 2 smaller snake cucumbers
- 0.5 kg of bush tomatoes
- 2 little gem lettuce leaves (so-called lettuce hearts)
- 2 larger peppers
- spring onions
- salt, pepper, milk thistle oil, vinegar, sugar
Wash all the vegetables, clean them and cut them into pieces, drizzle with milk thistle oil, lightly salt and pepper (I recommend using a pepper mill). Then add 2 tablespoons of vinegar and a little sugar. Mix everything thoroughly and if we don't have the meat ready at this point, put the salad in a bowl and wait in the fridge.
