Rump steak with colorful potato salad with tomatoes and arugula

Ingredients for 4 servings:

• 4 rump steaks, 250 g each
• 850 g potatoes, mostly waxy
• 1 tsp caraway seeds, whole
• 1 onion(s), finely diced
• 5 tbsp olive oil
• 300 ml chicken broth
• 3 tbsp white wine vinegar
• 2 tsp mustard, medium hot
• 65 g arugula
• 250 g cherry tomatoes
• 1 pinch(s) of sugar
• some salt
• some pepper
• some chili, from the mill

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Clean the potatoes and place them in a pot with the caraway seeds. Add enough cold water to cover, bring to a boil, and simmer covered for about 20 minutes. Drain, reserving 1 tablespoon of the cooking water and setting aside. Briefly let the potatoes steam off, then peel them. Sauté the diced onions in a pot with 1 tablespoon of olive oil until translucent, deglaze with chicken stock, bring to a boil, and remove from the heat. Then season well with the white wine vinegar, mustard, sugar, salt, and pepper. Pour the onion stock into a large bowl. Slice the potatoes while they are still warm and carefully mix them into the onion stock. Let cool. Sort the arugula and halve the cherry tomatoes. Carefully mix both ingredients into the potatoes along with 4 tablespoons of olive oil and 1 tablespoon of the cooking water just before serving. You may need to add a little more seasoning. Lightly score the fat on the edge of the steaks with a sharp knife. This will prevent it from shrinking during frying. Then let it come to room temperature for 30 minutes. Preheat the oven to 180°C (top and bottom heat). Rub the steaks lightly all over with oil. Sear in a hot pan for about 30 seconds on each side, seasoning with salt and pepper. Then place them on a piece of aluminum foil in the center of the oven and finish cooking for about 8-10 minutes. Wrap the cooked steaks in aluminum foil and let them rest for 5 minutes to minimize the meat juices when cutting. Serve the steaks attractively arranged on plates with the potato salad. If desired, top with some freshly ground chili.