HC and Big Boys Rump steaks.JPG
HC & BB rump steaks on a bed of salads

Last Friday, I have my nephew over for dinner. He is grown man, eat a lot. I know he love rump steak. The dinner is a simple marinade and salad.

The presentation doesn’t looks great. I were running late in getting everything done and on the plate. I shouldn’t have two appointments in one day. I went for a movie as a hangout girls outing day.

Rush back with 2 hours before my nephew came. Got the steaks marinated, take a quick bath. Then came down check on my steaks and roasted cherries and capsicums.

Set the table, get the salads done. Phew!!! Great got dinner ready and on time. I have learnt my lesson never have two appointments in a day. Overall, the dinner were great its aunty and nephew time together.

Steaks were great juicy, and has flavour of herbs and balsamic vinegar glaze, with crunchy capsicums and salad. Serve with a glass of red wine.



2 rump steaks,  about 200 g 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
120 g mushrooms, sliced thinly
120 g cherries tomatoes
180 g 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.


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