Rump Steak, Heirloom Tomatoes and Bean Salad
Rump Steak, Heirloom Tomatoes and Bean Salad

Rump Steak, Heirloom Tomatoes and Bean Salad

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  • Portion/Yield:

    Serves 2 as main course
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This recipe is perfect for warm summers days. I like a good steak and finding good quality 28 day hung steaks is a treat. The steak should be cooked medium rare to enjoy it at its best. I have roasted the heirloom tomatoes to soften them and bring that delicious tomato flavour out. The dish consist a mixture of the seasonal ingredients, you can adapt this recipe and use seasonal vegetables that you have to hand to make your own of Rump Steak, Heirloom Tomatoes and Bean Salad

Ingredients & Method

  • 1 tablespoon balsamic vinegar
  • 1 clove of garlic, crushed
  • 3 tbs extra virgin olive oil
  • 1 tsp golden caster sugar
  • 1tsp fresh thyme chopped + 1 extra tsp of chopped fresh thyme
  • Sea salt and freshly cracked black pepper
  • 6 salad onions, washed
  • 2 x 5 oz 28 day hung rump steaks
  • 6 mixed heirloom tomatoes
  • 1 tbs rapeseed oil
  • 100g green beans, tops removed and blanched
  • 100g cooked haricot/white beans
  • 1 cooked corn on the cob, kernels removed

First make a vinaigrette, mix the vinegar, oil, seasoning, chopped thyme, crushed garlic and sugar together. Spoon half the vinaigrette over the steaks and salad onions and set aside for 20 minutes.

In the meantime preheat the oven to 180°C. Cut the tomatoes in half if they are small or quarters if they are larger, season with salt and pepper and sprinkle over the extra teaspoon of chopped fresh thyme, place on a baking tray, roast for 10 – 15 minutes, set aside.

Preheat the griddle pan over high heat, season the steaks on both sides, season the salad onions. Cook the steaks until golden brown and medium rare, approximately 1½–2 minutes on each side if the steaks are 1.5cm thick, it will feel slightly resistant when pressed with your finger. Cook the salad onions until golden and slightly soften at the same time. Let the steaks rest for 5 minutes.

Heat a non-stick frying pan over high heat with the rapeseed oil, saute the cooked green beans, haricot beans and cooked corn kernels for 2 minutes, add the remaining vinaigrette and remove from the heat.

Serve the warm salad on two warm plates, add the baked tomatoes, griddled salad onions, slice the steaks and arrange on top, drizzle over some of the vinaigrette from the salad over and serve.