The ingredients for 2 people
For the steak
For summer vegetables
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped oregano
- Salt and freshly ground pepper
- 2 medium-sized zucchini, sliced diagonally about 1 cm thick
- 1 red onion, cut into pieces about 1 cm thick
- 1 red bell pepper, deseeded and cut into large pieces
- 150 g wild mushrooms, with stems
- 250 g green beans
- 1 bunch of spring onions (chopped finely, keep 2 stalks (approx. 15 cm)
Preparing steak
The key to this recipe is a very dry steak. So, if you have the opportunity, place the steak uncovered in your refrigerator to dry. When you begin cooking, pat the steak dry again with a paper towel.
Preheat the oven to 100 degrees Celsius. Place the steak on a rack over a baking sheet. Cook the steak slowly for about 90 minutes, starting to check the internal temperature after about one hour. For a medium-rare steak, remove the steak from the oven when it reaches 46°C internally.
Heat a pan (or grill) to high heat, as hot as possible. Just before cooking, add some beef suet to the pan (omit it if using a grill).
Sear the steak for 2-3 minutes on each side until it reaches the desired internal temperature of 2-3°C. Then place the steaks on a carving board and let them rest for 5 minutes. Season the steak generously with our steak seasoning on both sides. If you don't have steak seasoning, you can use salt and pepper instead. Finally, carve the meat (cut from the bone and cut into pieces if necessary). Cut the rump steak into slices and the sirloin steak into two pieces.
Serve with the summer vegetables (see below).
Preparing summer vegetables
Green beans are extremely nutritious. They provide fiber, vitamin A, folic acid, vitamin C, and vitamin K. To prepare, the green beans should be blanched in salted water for 3-5 minutes or steamed to preserve the nutrients.
In a small bowl, combine olive oil with lime juice, red wine vinegar, mustard, and oregano, and season well with salt and pepper. Pour half of the dressing into a large bowl. Add the zucchini, onion, bell pepper, mushrooms, beans, and green onions and mix.
In a pan, grill and toss the vegetables over high heat until crisp (about 10 minutes); then return them to the bowl, add the remaining dressing, and mix.
Serve the summer vegetables together with the sliced steak on a plate with a spring onion and a few peppercorns for decoration.
Recommended wine
A strong red wine goes well with this dish.
