Rump Steak with Baby Leaf & Cherry Tomato Salad

Rump Steak with Baby Leaf & Cherry Tomato Salad

Always wanted to do steak well, consistently? You can now. Easily.

Prep Time: 10 Minutes      Cook Time: 1 Hour      Serves: 2
Notes & Tips:

Make sure your pan is heated with some butter until really hot and that the steak are salted right before a quick sear - you want a nice brown crust formed without overcooking your already perfect medium rare centre.

Ingredients: 
  • 500g rump steak, 1 inch thick
  • 30g butter

Gravy

  • 10g butter
  • 10g plain flour
  • 300ml beef stock

Salad

  • 30ml olive oil
  • 10ml cider vinegar
  • 5ml of honey
  • Salt & pepper to taste
  • 80g mixed baby leaves
  • 30g of cherry tomatoes
Preparation: 

1 hour 15 minutes before serving:

  • Preheat your sous vide water bath to 53°C (127.5°F).
  • Once target temperature is reached, place the rump steak into a vacuum pouch along and seal. Place the pouch into your sous vide water bath to cook for 1 hour. 

15 minutes before serving:

  • Once cooked, remove the rump from the vacuum pouch, patting them dry with a paper towel. Season with salt and pepper. 
  • Heat the 30g of butter in a large pan before searing the rump steaks for about 20 seconds on each side. Once browned, remove from the heat and set aside.
  • For the gravy, melt the butter in a pan before adding the flour and mixing thoroughly. Add the beef slowly, stirring continuously until smooth. Season before straining and setting aside.
  • For the vinaigrette, combine olive oil, cider vinegar, honey, salt and black pepper in a bowl, whisking thoroughly until an emulsion is formed. 
  • Place the mixed baby leaves and cherry tomatoes in a large bowl. Drizzle the vinaigrette over the mixed baby leaves to coat them ready for serving. 
To Serve: 

Serve the steak alongside the dressed salad, drizzling over the gravy to complete the dish.