The peppery rocket is a wonderful base for the tender beef, salty cheese and sweet pomegranate. Try this red wine-marinated rump and rocket salad with a chive and mustard oil dressing recipe today.
Red wine-marinated rump and rocket salad with a chive and mustard oil dressing
- 160ml (2/3 cup) red wine
- 30ml (2 tbsp) olive oil
- 10ml (2 tsp) garlic, peeled and chopped
- 10ml (2 tsp) Worcestershire sauce
- 10ml (2 tsp) wholegrain mustard
- 5ml (1 tsp) paprika
- 5ml (1 tsp) chilli flakes (optional)
- 2 sprigs fresh rosemary
- 1kg rump steaks
- olive oil, to fry
- salt and freshly ground black pepper, to taste
Chive and mustard oil
- 125ml (1/2 cup) sunflower oil
- 60ml (1/4 cup) chives, chopped
- 15ml (1 tbsp) Dijon mustard
- 15ml (1 tbsp) lemon juice
- 2,5ml (1/2 tsp) garlic, peeled and
- finely chopped
- 50g rocket leaves
- 250g peas, blanched
- 2 avocados, cut in half and pitted
- 60g Gruyère, finely grated
- handful pomegranate rubies
For the marinated rump steaks, whisk the wine, olive oil, 10ml (2 tsp) garlic, Worcestershire sauce, wholegrain mustard, paprika and chilli flakes together. Add the rosemary and pour the mixture over the meat. Cover and refrigerate to marinate, at least 30 minutes or overnight.
For the chive and mustard oil, blend everything together with a hand blender until smooth and slightly thickened. Season to taste.
Place a pan over high heat. Add a glug of oil and, when it’s smoking hot, fry the meat, 2 – 3 minutes on each side for medium rare or longer if you prefer your meat more well done. Season to taste and slice into strips.
To assemble the salad, scatter the rocket and peas onto a serving dish. Arrange the meat slices on top. Use a teaspoon to scoop out the avocado flesh in chunks and add to the salad. Sprinkle the grated Gruyère and pomegranate rubies on top. Add a drizzle of the chive oil and serve the rest on the side.
If you wish to save some time without losing out on flavour, then replace the chive oil with 125ml (1.2 cup) ready-made rocket pesto. Simply add dollops of the pesto to the salad before serving. Always try and marinate your meat for as long as possible – the longer you do so, the more flavour gets absorbed into the meat, while also allowing it to tenderise in the process. If Gruyère is too sharp for you, replace it with a milder cheese, like pecorino. Softer, mild cheeses like ricotta, feta, fresh buffalo mozzarella or fior di latte are also great with this salad.