Description
A delicious and vibrant grilled rump steak served with a flavorful homemade peperonata made from sautéed bell peppers, onions, tomatoes, and fresh basil. This dish balances hearty grilled meat with a sweet and tangy vegetable medley, perfect for a satisfying meal.
Ingredients
Scale
Steak
- 2 rump steaks
- 2 tsp sunflower oil
Peperonata
- 3 red, yellow or orange peppers, deseeded and sliced
- ½ red onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 200g tomatoes, roughly chopped
- 2 tsp red wine vinegar
- small handful of basil, leaves picked and stems finely chopped
- Pinch of sugar (to taste)
Instructions
- Season the steak: Generously season the rump steaks with salt and pepper. Set the steaks aside on a plate at room temperature to help them cook evenly.
- Cook the steak: Heat 2 teaspoons of sunflower oil in a heavy-based frying pan over high heat. Once the oil is hot, fry the steaks for 2-3 minutes on each side for medium rare, adjusting time for your desired doneness. Transfer steaks to a plate and let rest for 5 minutes to allow juices to redistribute.
- Sauté the vegetables: Reduce the heat to medium-high and add the sliced peppers and red onion to the same pan. Fry for 5-7 minutes until softened and slightly caramelized, stirring occasionally to prevent burning.
- Add garlic and tomatoes: Add the thinly sliced garlic and cook for an additional 1 minute until fragrant. Then, stir in the roughly chopped tomatoes, 2 teaspoons of red wine vinegar, a pinch of sugar, and the finely chopped basil stems. Cook for 8-10 minutes until the tomatoes break down and release their juices, creating a thick sauce.
- Finish the peperonata: Stir in most of the fresh basil leaves and season the peperonata mixture to taste with salt, pepper, and additional pinch of sugar if needed to balance acidity.
- Serve: Slice the rested steak against the grain and serve it over a generous helping of the peperonata. Garnish with the remaining fresh basil leaves for a bright, aromatic finish.
Notes
- Resting the steak is essential for juicy, tender meat.
- The peperonata can be made ahead and reheated gently for enhanced flavor.
- Adjust the cooking times depending on the thickness of the steaks and desired level of doneness.
- Use a mix of colorful peppers for a more visually appealing dish.
- For a spicier variation, add a pinch of chili flakes when cooking the garlic.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: grilled steak, peperonata, Italian steak recipe, sautéed peppers, rump steak recipe, easy dinner, quick steak dinner
