Bought a piece of rump steak, salad, mixed cherry tomatoes, and sliced mushrooms. Have not had rump for a while. I am going to try balsamic black pepper marinade for my rump steak. For my salad and figs, I am adding asparagus puree. Then fresh sliced by itself.

“Rump steak is a flavourful and tender cut of beef from the cow’s rear, known for its unique marbling and versatility in cooking methods like grilling, pan-searing, or oven-roasting, making it ideal for various beef rump steak recipes.”

“Mixed cherry tomatoes are a vibrant, colourful assortment of small, sweet, and tangy tomato varieties (red, yellow, orange, and purple) sold together. Rich in lycopene, vitamins A, C, and K, they provide potent antioxidants that boost heart health, promote healthy skin, support immune function, and offer anti-inflammatory benefits.”

“Sliced mushrooms like white button, cremini, or shiitake are low in calories and packed with nutrients, including B vitamins, selenium, potassium, and antioxidants, which help support immunity and heart health while aiding in weight management. They also provide vitamin D for bone health and contain compounds that promote gut health. Their umami flavour makes them a great meat substitute.”

“Asparagus is a healthy vegetable from the lily family, recognized for its long green spears. It’s a good source of fiber, vitamins (A, C, E, K, B6), and minerals, providing various health benefits. It’s fiber content helps digestion, can promote fullness: assist in weight management. Asparagus is rich in folate, and contains potassium: helps manage blood pressure and reduce heart disease risk. Asparagus has antioxidants like glutathione: help detoxify the body and protect against cell damage, while the vitamins and antioxidants can support the immune system.”

My trial and error meal is colourful, freshness, and delicious. Let’s roast!!!

Ingredients

Rump steak and marinade

1 rump steak, about 200 g
1 Tbs minced garlic
2 Tsp whole peppercorns
1 1/4 Tsp dried rosemary
1 Tsp coarse salt
1/8 c balsamic vinegar
1/8 c olive oil

Salads, and asparagus puree

spinach and rocket salads
mixed cherry tomatoes
1 bunch asparagus, cut end stems and to bite size
water
salt
oil
black pepper (OPT)

Baked figs

2 plum figs
oil
a pinch of cinnamon powder (OPT)
brush reserved rump steak marinade (OPT)
or brush balsamic or honey (OPT)
dollop asparagus puree

Method

For the marinade

In a mortar and pestle, add peppercorns and crack. Add dried rosemary and coarse salt and grind to mix well. Now add the minced garlic and mix well again. Spoon ingredients to 2 sealed bags. Now add balsamic vinegar and oil. Seal the bags tightly, gently jiggles or massage to mix well.

Now open the sealed bags and add in rump steak into the marinade in, and seal the bag tightly. Next massage gently and soak the rump steak for at least 4-5 hours or overnight in the fridge. I let it soak overnight.

The next day

Rump steak

Bring out the sealed bags of rump steak place on benchtop for about 30 minutes before cooking to bring it to room temperature. Preheat your oven to 200°C. Line baking pan with foil.

Asparagus puree

Bring a pot water with 1 Tsp of salt to boil. Meantime, wash and dry spinach and rocket salads. Once bubbles are around the edges of the pot, put in cut up asparagus, cook for 6-7 minutes. Use a knife or fork to check if the asparagus is tender. It should be easily pierced but still have some crispness. Drain and reserve the water for puree.

In the Nutri Bullet, add enough water to blitz asparagus. Blitz until pureed and transfer to sterilized air tight container. When it had cool completely, cover with lid and place in fridge. Use a clean dry spoon to scoop the amount you want to use each time. The rest cover with lid and back into fridge. Can last 2-4 weeks in fridge. Make sure no liquids drip inside it.

Sear for added flavour and bake rump steak with figs

I sear rump steak in a hot pan for 2-3 minutes on each side before roasting. Reserve the marinade. Place the steak in the lined baking pan and roast for 10-12 minutes for medium-rare, depending on thickness. I put in about 1-2 minutes extra. Cut the figs in half, brush some reserved marinade and add a pinch of cinnamon over the figs. Place the figs into the oven with the rump steak. Figs should be tender but not disintegrating; about 10-15 minutes in the oven is usually sufficient.

I put my plate into the hot oven in the last 1 minute of roasting time to warm the plate. Switch off oven. Let the steak rest for at least 5-10 minutes on a warm plate covered loosely with foil before serving.

Assemble plate

While the rump steak is resting, wash and dry the salads on a paper towel. Now plate up: on the top right corner of another plate, place fresh sliced mushrooms; in the middle top of the plate next to the sliced mushrooms, place the salads, drizzle a tiny bit of oil, season with salt and pepper, and toss cherry tomatoes into the salads. Then, use a clean dry teaspoon to spoon some asparagus puree and dollop some puree onto the salads and mixed cherry tomatoes. Now, time is up for the resting rump steak; place the figs next to the salads. Dollop some asparagus puree onto the middle of the figs and place the rump steak at the bottom. Enjoy with a glass of red wine!!!

Note:

Marinade Time: For the best results with rump, aim for 4-6 hours or overnight in the refrigerator. Resting: Let the steak rest for 5–10 minutes after cooking to allow the juices to settle. Rare: 8–10 minutes. Medium-Rare: 10–12 minutes. Well Done: 15-18+ minutes.

https://helenscchin.com/2025/03/21/rump-steak-baked-figs-and-salads/

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