Rumpsteak with Tomatoes
Rumpsteak with tomatoes and arugula: a hearty meat dish in Italian style rich in protein and low in fat. Perfect as nervous food during stress!
Ingredients
- 50 g arugula (0.5 bunch)
- 10 cherry tomatoes (with stems)
- 1 sprig rosemary
- 0.5 lemon
- 1 tbsp Olive Oil
- 1 tbsp refined rapeseed or sesame oil
- 375 g double sirloin steak (1 double sirloin)
- Sea salt
- black pepper
Instructions
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1.
Wash, trim and dry the arugula. Remove thick stems and cut leaves into bite-sized pieces.
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2.
Wash the tomatoes with stems and let them drain well.
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3.
Wash rosemary, shake off excess water, pluck needles and chop. Squeeze 1 tsp lemon juice from half a lemon. Mix rosemary with olive oil and lemon juice.
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4.
Remove any fat or sinews from the steak, rinse and pat dry. Heat refined oil (e.g., rapeseed or sesame) in a pan and sear the steak on both sides over high heat.
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5.
Take the steak out of the pan, wrap it in foil and let rest for 5 minutes.
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6.
Meanwhile, sauté the tomatoes in medium heat for about 2 minutes in the pan fat.
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7.
Remove the steak from the foil, slice across the grain. Place on a baking sheet or oven-safe plate and drizzle with rosemary oil mixture. Season with salt and pepper.
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8.
Place tomatoes over the meat slices and bake in preheated oven at 250 °C (convection not recommended, gas: level 4–5) on the lowest rack for about 5 minutes. Remove, sprinkle with arugula and serve.
