Rump steak with asparagus and cherry tomatoes
Steak doesn’t have to be a fancy dish to be delicious. Cooking it simply with some salt and pepper and pairing with some veg will make a quick and easy but impressive dinner.
- 2 rump steaks
- Salt and pepper
- Olive oil
- 10 to 12 on the vine cherry tomatoes
- Asparagus
- Your favourite chips (optional)
Recipe notes: Our favourite way to eat steak is medium-rare. This brings out all the flavours and ensures the meat is still juicy and tender. For medium-rare, cook for 6 minutes, turning the steak every minute or so. For rare, cook for 4 minutes, or for well-done, cook for up to 10 minutes. A good test is to use the fleshy part of your thumb and palm. Bring your thumb and little finger together and press the fleshy part at the bottom of your thumb, that's what a well-done steak feels like. Medium steak is your thumb and ring finger, medium-rare is your thumb and middle finger, and rare is your thumb and index finger. Use this method to check the steak while it's cooking.
Take your steaks out of the fridge and remove the packaging. Let them come up to temperature for about an hour.
This helps the meat fibres relax, ultimately resulting in a more tender steak.
If you’re having chips, pre-heat the oven and when it’s up to temperature, put the chips in.
While the chips cook, rub the steak with olive oil and a decent amount of salt and pepper.
While you’re seasoning the steak, turn your hob onto a high heat and heat up a pan.
Once the pan is hot, cook your steak.
For medium-rare, cook for 6 minutes turning the sides every minute or so.
Once the steak is cooked, remove it from the pan and let it rest for a few minutes on a plate.
Turn the hob down to a medium heat.
Trim the woody ends of the asparagus but leave the tomatoes on the vine.
In the same pan add a little olive oil and grill your asparagus and cherry tomatoes, seasoning with salt and pepper.
While the vegetables are cooking, slice the steak into bite-sized chunks. Taste a section before serving and, if necessary, season to taste.
Once the tomatoes have coloured and the asparagus is crispy after around 10 minutes, plate up.
Some steak juices should have accumulated on the plate you left it to rest, pour those over.
Add your chips and voila! A deliciously quick and easy steak night dinner.
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