Grilled Rump Steak with Grilled Asparagus and Provençale Tomatoes

This is a simple Grilled Rump Steak. That piece of Beef doesn't need much to be special for the quality of the Beef will speak for itself. This recipe is really for the warmer days when you still want to eat a good piece of Steak but not much else. However swap the conventional Chips for Grilled Asparagus and go for a taste of Provence with Herby Provençale Tomatoes and there you will feel like being at the terrace of a café watching the Mediterranean sea enjoying your meal with a little glass of Red Bordeaux...

Putting it all Together

Timing

Preptime: 40 minutes
Cooktime: 30 minutes
Servings: 2 portions

Ingredients

Rump Steaks 2.

Tomatoes 4.

Asparagus 12.

Herbe de Provence.

Breadcrumbs.

Parmesan grated.

Black Peppercorns, Cracked.

Sea Salt.

Olive Oil.

Hollandaise Sauce.

Basil Leaves. Chopped.

Steps

First it is the preparation of the Provençale Tomatoes. Preheat the oven to gas mark 4. Drizzle a baking tray with a little Olive Oil. Cut in half the Tomatoes. Now there is a up and a bottom in a Tomato where the little rough bits are ( the top one is where the stem was), now you need to cut horizontally between the top and the bottom in the middle.

Once this is done place all your Tomato halves upon the baking tray. Season every half with a little Salt and Pepper, then sprinkle Herbs de Provence on all the Tomatoes, followed by Breadcrumbs then finish of with grated Parmesan. Drizzle a little Virgin Olive Oil and put the tray in the oven. It should cook for 30 minutes but keep an eye on them nonetheless to make sure they do not burn (every oven are different).

Turn your attention on the Asparagus, clean them up carefully before patting them dry in a kitchen towel. ( you do not know if Pesticide were used on them so cleaning them is a precaution).

Prepare a Griddle Pan for the Asparagus, on a low eat with a little Olive Oil.

Continue with the Asparagus depending on how thin or thick they are, their stalks may need to be trimmed. A thick stalk is very fibrous therefore can be unpleasant to eat. A thin stalk doesn't have this inconvenience. A trick I learnt from watching Food program was that an easy way to know where to trim an Asparagus is to bend it and when and where it snaps, the lower part was the fibrous one.

However I will advise to keep the lower part of the Asparagus for another day as per say because blitzed and with a little more Asparagus and Veg stock and Cream you can do an Asparagus Soup for another day.

Once prepared Griddle your Asparagus. They do not have to be on a fierce heat, just leave them a little on one side to get the grilled marking then turn on the over side.

Prepare the over Griddle Pan, this time with a more intense heat. Just season the Steaks on both sides with cracked Black Peppercorn. When the Pan is hot put them on. You looking at 3 minutes on one side aand the same for the other side for medium rare. Prepare a plate where the Steaks will be able to rest, and a kitchen towell to put the Asparagus which should now be done. It will get read of any excess fat and prevent the Asparagus to be too oily.

Prepare the two plates and place your Asparagus. Remove the baking tray with your Tomatoes from the oven. Place four halves on each plate.

By then your Griddled Rump Steak should be ready and fully rested. Serve them on the plates.

Pour the Hollandaise Sauce and add the chopped Basil. Salt to your liking and enjoy your Steak.

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