Axel's rump steak with tomato salad

Ingredients for 4 servings:

• 4 rump steaks or sirloin steaks, each approx. 200 g
• 4 tomatoes
• 1 onion(s)
• 40 g herb butter
• 1 tbsp oil for frying
• 2 tbsp olive oil
• 3 tbsp Balsamic vinegar, white
• Salt and pepper, black, coarsely ground
• Parsley for garnishing

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the tomatoes, cut them into eighths, and cut each into three pieces. Peel the onion, halve it, and slice it into strips. Heat 1 tablespoon of oil in a grill pan. Grill two steaks for about 3-4 minutes on each side, season with salt and pepper, and set aside. Repeat with the remaining steaks. Let the four steaks rest in a warm place for about 5 minutes. In the meantime, mix the vinegar with salt and pepper, then whisk in the olive oil. Add the tomatoes and onion. Serve the steaks with tomato salad and herb butter florets. Garnish with parsley.