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Rump steak with feta and tomato

Recipe from: 4/1/2006 12:00:00 AM
Rump steak

Ingredients 12
Servings 1
Time 10 mins


  • 1
    punnet cherry tomatoes
  • 2
    cloves garlic
  • Fresh rosemary sprigs
  • 30
    olive oil
  • 10
    brown sugar
  • 5
  • 5
    freshly ground black pepper
  • 1
    portion (250-300 g) mature rump steak
  • 25
  • 25
    mustard powder
  • 15
    balsamic vinegar
  • 1
    feta cheese round


30 mins
Preheat the oven to 200°C.
Place the tomatoes, garlic and rosemary on a baking sheet.
Drizzle with the olive oil and sprinkle with the sugar.
Season with salt and pepper.
Roast for about 15-20 minutes in the preheated oven until just done.
Spread the steak with a little Marmite, season with pepper and a little mustard.
Drizzle with a little olive oil and balsamic vinegar.
Braai rapidly over hot coals or cook in a griddle pan for 5-7 minutes for rare or 7-10 minutes for medium done.
Place a round of feta on a baking sheet just before the meat is ready and roast until just before it begins to melt.
Place the steak on a hot plate and top with the cheese and tomatoes.
Serve with potato wedges and a salad.


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