500g mature grass-fed beef rump or sirloin
2 tbsp NOMU Beef Rub
NOMU Sea Salt and Black Pepper
150g sun-dried tomatoes, hydrated in hot water
¼ cup NOMU Extra Virgin Olive Oil
2 red onions, sliced
3 cloves garlic, sliced into thin slivers
1 red chilli, finely sliced
Splash balsamic vinegar
200g fresh wild rocket
50g parmesan shavings
Marinate the rump with the Beef Rub and some Olive Oil and season to taste.
Heat up a griddle pan until smoking hot, and sear the rump. Allow to seal very well on either side, keeping the heat high enough so that the meat does not stew. Cook on either side for 4 minutes. Remove from heat and allow to rest on a plate for 10 min. Be careful not to rest for too long as the meat will continue to cook. The meat should still be very rare inside.
Meanwhile, after hydrating the tomatoes, squeeze out any excess water and slice them into thin strips. Sauté the onions in the Olive Oil until semi-soft (you still want to have some bite). Add the garlic, chilli and sun-dried tomatoes and sauté for another 2 minutes until the garlic is golden and crisp. At this point you can also add some of the juices left from the meat after resting and a splash of balsamic vinegar to taste.
Slice the beef with a sharp knife on the diagonal, about half a cm in thickness. Put the rocket in a bowl and dress with some Olive Oil. Season with salt and add the parmesan shavings.
Arrange the beef slices on a platter and top with the sun-dried tomato mixture and all the sauce from the pan. Scatter over the wild rocket and parmesan shavings. If you want to season with some more pepper, be careful as the wild rocket is naturally peppery!
500g mature grass-fed beef rump or sirloin
2 tbsp NOMU Beef Rub
NOMU Sea Salt and Black Pepper
150g sun-dried tomatoes, hydrated in hot water
¼ cup NOMU Extra Virgin Olive Oil
2 red onions, sliced
3 cloves garlic, sliced into thin slivers
1 red chilli, finely sliced
Splash balsamic vinegar
200g fresh wild rocket
50g parmesan shavings
Marinate the rump with the Beef Rub and some Olive Oil and season to taste.
Heat up a griddle pan until smoking hot, and sear the rump. Allow to seal very well on either side, keeping the heat high enough so that the meat does not stew. Cook on either side for 4 minutes. Remove from heat and allow to rest on a plate for 10 min. Be careful not to rest for too long as the meat will continue to cook. The meat should still be very rare inside.
Meanwhile, after hydrating the tomatoes, squeeze out any excess water and slice them into thin strips. Sauté the onions in the Olive Oil until semi-soft (you still want to have some bite). Add the garlic, chilli and sun-dried tomatoes and sauté for another 2 minutes until the garlic is golden and crisp. At this point you can also add some of the juices left from the meat after resting and a splash of balsamic vinegar to taste.
Slice the beef with a sharp knife on the diagonal, about half a cm in thickness. Put the rocket in a bowl and dress with some Olive Oil. Season with salt and add the parmesan shavings.
Arrange the beef slices on a platter and top with the sun-dried tomato mixture and all the sauce from the pan. Scatter over the wild rocket and parmesan shavings. If you want to season with some more pepper, be careful as the wild rocket is naturally peppery!
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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