Swiss cheese rump with roasted vegetables and mushrooms on a bed of salads

Rump Swiss cheese with baked mushrooms, zucchini cherries tomatoes on a bed of salad     


4 rump steaks
8 slices Swiss cheese
1 large zucchini, cut into bite size
1 punnet brown mushrooms, thinly slice
1 punnet of cherries tomatoes
2 medium packets of salad, washed and drain dry
olive oil


Preheat oven 180 degree C.

Marinade steaks with salt, pepper, and oil for 1 hour. Cut the zucchini, season with salt and pepper. Drizzle oil. Place them in a tray with sliced mushrooms and cherries tomatoes.

In another tray place steaks and roast for 18-25 minutes. Turn over after 8 – 12 minutes. Then place two slices Swiss cheese on top of steak and roast further to your liking until cheese melted. I prefer medium done to well done.

Plate them with salad at the bottom followed by vegetables and steak in the center. Place mushrooms and drizzle some oil from tray. Serve with a glass of red wine.

Note: Oven vary and time. Also how you like your meat to be.



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