John Myers
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Rosemary Rump Steaks NT Cooked with Rocket and Carrot Salad
The perfect rosemary rump steaks nt cooked with rocket and carrot salad recipe with a picture and simple step-by-step instructions.
steak
- 2 piece Rump steaks well hung from the butcher of my trust
- 6 piece Rosemary sprigs freshly from our own cultivation, washed and shaken dry
- 2 tbsp Peanut oil
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
Ruccola and carrot salad
- 2 Handful Ruccola leaves from our own cultivation
- 6 piece Fresh carrots from our own cultivation, cut into small slices
- 1 tbsp Garlic chives cut into small pieces from our own cultivation
- 1 tbsp Parsley fresh from our own cultivation
- 1 piece Fresh spring onions, cut from our own cultivation
- 4 tbsp Extra virgin olive oil
- 3 El Balsamic vinegar dark
- 1 tbsp Dijon mustard
- 1 tbsp Forest honey
- 1 pinch Sea salt fine
- 1 pinch Black pepper from the mill
- 1 piece Parmesan
- Wash the steaks and pat dry. Cut into the edge of fat in some places.
- Preheat the electric oven to 80 degrees. Fry the steaks in the peanut oil on both sides (over medium heat) and season.
- Place in the preheated oven on the grid and cover with the rosemary sprigs.
- The cooking time takes 30-60 minutes (depending on the thickness of the steaks). I like them like in the first picture. But everyone has a different taste.
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