Steak with spicy tomato relish
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- Siba Mtongana
- 4
- Easy
- Carb Conscious Dairy free Fat conscious Health conscious
- 10 minutes
- 25 minutes
- Doran Shiraz 2014
Ingredients
- 2 x 500 g rump steaks, ideally 3 cm thick
- 1 T olive oil
- microgreens, to garnish
- For the rub, mix:
- 1 T garlic crushed
- 6 fresh thyme sprigs
- 1 t smoked sea salt
- 1 t freshly ground black pepper
- For the relish:
- 1 T olive oil
- 1 t garlic crushed
- 4 spring onions, chopped
- 1 t smoked paprika
- 1 x 400 g tomatoes with added basil and oregano can
- Smoked sea salt a pinch
- Freshly ground black pepper a pinch
- Sugar a pinch
Cooking Instructions
Heat a non-stick griddle pan over a high heat. Drizzle the olive oil all over the steaks and gently rub in. Spread the rub onto the steaks. Cook for 4–6 minutes a side for medium rare. This will depend on the thickness of the steak.
Remove the steaks from the heat, cover and allow to rest for 5 minutes. When the steaks have rested, slice them across the grain. Serve on a large plate or board, garnished with the microgreens with the relish on the side.
To make the relish, heat the oil and sauté the garlic and spring onion for 2 minutes, or until soft. Add the paprika and cook for 1 minute. Add the tomatoes and simmer for 15 minutes, or until the relish thickens. Season to taste and add the sugar.
Siba’s tip: Serve with potato or sweet potato mash, or with salad or a warm side of roast vegetables.
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