Whole Rump Steak with Roasted Mediterranean Veg
We love rump for its perfect balance of tenderness and texture. With a steak this size, we prefer to cook it on the flat plate of a BBQ.
Ingredients
750g piece Pure South Rump steak
1 eggplant, sliced into 1cm thick rounds
3 courgettes, cut into chunks
1 punnet cherry tomatoes
Olive oil
A handful basil leaves
1 jar Farro red capsicum tapenade, to serve
Method
Preheat the oven to 180°C. Line a couple of baking trays with baking paper.
Toss the eggplant and courgettes with a good drizzle of olive oil and put in a single layer on one of the baking trays. Season with salt and pepper and bake in the oven for 35 minutes. Toss the cherry tomatoes with olive oil and salt and pepper and roast on the second tray for 20-25 minutes.
Bring the steak out of the fridge at least 30 minutes before you plan on cooking. Lightly oil the meat and season with salt. Heat the BBQ flat plate (or use a large frying pan) and, when hot, add the steak, cooking for 5-7 minutes each side, depending on how well cooked you like the beef. Rest in a warm spot for 10 minutes before slicing.
Gently toss the vegetables together with the basil leaves and serve with the steak and a few generous dollops of tapenade.