Easy Italian Seared Beef
This recipe features seared rump steak served on a bed of pesto, topped with rocket, toasted pine nuts, and Parmesan cheese for a simple yet flavorful Italian-inspired dish.
Ingredients
- 1 tbsp pine nuts
- ½ pound rump steak
- 2 heaping tsp green pesto
- 1 ½ cups rocket (arugula)
- ½ ounce Parmesan cheese
Instructions
Toast the Pine Nuts
- Heat a large non-stick frying pan over high heat. Add the pine nuts and toast them, tossing regularly, until they turn golden. Remove the nuts from the pan and set aside.
Prepare the Steak
- Trim any fat off the rump steak. Finely chop the fat and add it to the hot pan. Let the fat cook until it becomes crispy. While the fat renders, remove any sinew from the steak and season it with sea salt and black pepper.
Tenderize the Steak
- Place the steak between two sheets of parchment paper. Use a rolling pin to gently pound the steak until it's about 1/2 inch thick. This helps tenderize the meat.
Sear the Steak
- Remove the crispy fat bits from the pan and set aside. Sear the steak in the hot pan for about 1 minute per side, or until it's golden brown but still slightly pink in the center. Transfer the steak.
Assemble the Dish
- Spread the green pesto over a serving platter. Thinly slice the steak at an angle and arrange the slices on top of the pesto. Add the rocket on top of the steak, then sprinkle with toasted pine nuts and the reserved crispy fat, if desired.
Finish and Serve
- Combine the steak's resting juices with 1 tablespoon of extra virgin olive oil. Drizzle this mixture over the steak. Shave Parmesan cheese over the top and toss everything together before serving.
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