Grilled Rump Steak and Caprese salad

by Arnaud Mesureur February 27, 2017 1 min read

Grilled Rump Steak and Caprese salad

Caprese salad is one of the single most easy to prepare salads to accompany any summer dish. Using simple, high quality ingredients that should be celebrated is central to our cooking ethos. Like our meat, we think seasonal vegetables speak for themselves and don’t need to be over-done to get the most out of them.

Caprese salad or ‘salad of Capri’ is simple to prepare summer salad that only has four ingredients. It’s fresh, refreshing and light and the perfect accompaniment for your summer BBQ.

Grilled Rump Steak and Caprese salad


Rump SteakThis large piece of steak will easily feed two people well, but could stretch to four if you increase the salad size.

On a hot grill, cook the steak for 5-10 minutes on one side, turning over and cooking for another 5 minutes. Rest the steak for about 5 minutes. Slice and serve.

Caprese Salad

15-20 cherry tomatoes roughly chopped, We grabbed a packet of mixed heirloom toms from the grocer because their colours were amazing and the difference in their sizes, but and tomatoes you can get your hands on will work fine

Bunch of basil, tornAgain, we grabbed a bunch from the grocer, you’ll need around 15-20 leaves, torn or whole

Cheese 5-6 pieces, slicedTo match the size of our cherry tomatoes we got bocconcini instead – like mini mozzarella

Olive oilA good quality olive oil is definitely worth it for the taste alone. We drizzled about a tablespoon over the top of the salad once assembled.

Salt and pepperTo season