Ingredients

Method

• 2 x 500 g rump steaks, ideally 3 cm thick
• 1 T olive oil
• microgreens, to garnish
For the rub, mix:
• 1 T garlic crushed
• 6 fresh thyme sprigs
• 1 t smoked sea salt
• 1 t freshly ground black pepper
For the relish:
• 1 T olive oil
• 1 t garlic crushed
• 4 spring onions, chopped
• 1 t smoked paprika
• 1 x 400 g tomatoes with added basil and oregano can
• Smoked sea salt a pinch
• Freshly ground black pepper a pinch
• Sugar a pinch

Method

Ingredients

Heat a non-stick griddle pan over a high heat. Drizzle the olive oil all over the steaks and gently rub in. Spread the rub onto the steaks. Cook for 4–6 minutes a side for medium rare. This will depend on the thickness of the steak.

Remove the steaks from the heat, cover and allow to rest for 5 minutes. When the steaks have rested, slice them across the grain. Serve on a large plate or board, garnished with the microgreens with the relish on the side.

To make the relish, heat the oil and sauté the garlic and spring onion for 2 minutes, or until soft. Add the paprika and cook for 1 minute. Add the tomatoes and simmer for 15 minutes, or until the relish thickens. Season to taste and add the sugar.

Siba’s tip: Serve with potato or sweet potato mash, or with salad or a warm side of roast vegetables.

Discover more steak recipes here.