Orange rosemary rump with roasted cherris and Brussel sprouts on a bed of mixed salad

Orange rosemary rump with roasted cherries and Brussel sprouts on a bed of mixed salads.JPG   


4 rump steaks
1 large red capsicum, cut into bite size
1 pkt of mixed salads, washed and dry
1 punnet of Medley Cherries tomatoes
12 Brussel sprout , remove stems and cut into half
4 sprigs of Rosemary
olive oil
2 orange zest and just 1 orange juice


Marinade rump with salt, pepper, rosemary, zest, juice and oil for 1 hour. Preheat oven 180 degree C. Cut Brussel sprout, season with salt and pepper. Drizzle oil. Place them in a tray with cherries. Bake for 18 – 20 minutes.

In another tray place rumps and roast for 18-25 minutes. Turn over after 10 minutes. Then roast the other side further to your liking. I prefer medium done to well done.

Plate them with vegetables at the bottom of the plate and rump on top of the salads. Drizzle some oil from tray. Served with red wine.