The ingredients for four people
For the steak
For the salad
- 500 g rice
- 200g feta
- 1 red bell pepper
- 2 spring onions
- Sliced black olives
- Roasted pine nuts
- Vinegar, olive oil, herbs, lemon pepper and salt as well as lemon juice
The preparation
The rump steak is rubbed thoroughly with pyramid salt and allowed to rest briefly until the oven or grill reaches the right temperature. The oven should be heated to around 180 degrees Celsius. The meat is placed indirectly in the oven or on the grill and fitted with a core temperature probe.
While the meat is simmering, cook the rice, drain it, and place it in a bowl, tossing it with a little olive oil. Once it has cooled, add the chopped bell peppers, spring onions, and olives. Season to taste with herbs, salt, and lemon pepper, and add a squeeze of lemon juice if desired. Finally, crumble the feta cheese and stir it in, then sprinkle the toasted pine nuts over the salad.
The meat is very juicy at an internal temperature of 57 to 60 degrees and is sliced into slices and placed over the salad.
