2 rump steaks, about 200g each
2 Tbs olive oil, rub over the steaks
2 Tsp dried tarragon, drizzle over both side
A few drops of Balsamic Vinegar Glaze, rub all over the steaks
120g mushrooms, sliced thinly
120g cherries tomatoes
180g medley capsicums
1 packet mixed salad, washed, and drained
Pink Himalayan sea salt
Ground black pepper
Put the steaks in the shallow baking tray, then rub both side of steaks with oil, and balsamic glaze, then sprikle with tarragon, salt and pepper.
Cover with cling wrap, place in the fridge for 1 hour. Preheat oven 180degree C; 25 minutes before 1 hour time out. Remove the cling wrap, reserved the marinade in a jar; then place it it oven with seasoned in salt pepper and drizzle oil onto cherries tomatoes and medley capsicums.
Baked for about 20-22 minutes or to your liking. Halfway turn steaks, cherries and capsicums. Once cooked, off the oven and let it rest for 5 minutes with oven door open little bit by placing a wooden spoon.
Warm up the remaining marinade in microwave. Meantime, place salads and mushrooms on 2 plates. Then top with steaks. Garnish with cherries and capsicum around it. Drizzle the marinade over it and serve with Pinot Griss (Red wine) or any of your choice.
Note: Oven temperature vary. I prefer mine a bit well done; capsicums a bit soften but still crunchy to bite.