Ingredients

Olive oil
Butter
Fresh garlic & rosemary
Rump steak
Salt & pepper
Porterhouse seasoning
Rocket leaves
Parmesan cheese
Strawberries (optional)

Dressing:

1/4 cup Olive oil
2 tsp Red wine vinegar
2 tsp Leopard's Leap Culinaria Pinot Noir
1 Garlic clove, minced
1 tsp Honey
Salt & pepper

Method

Add all the salad dressing ingredients in a jar and shake until well combined.

Cook rump to your liking in a cast iron pan or over the coals. Ensure a crispy golden edge and season with salt, pepper and porterhouse seasoning.

If you cook it in a pan, add garlic cloves, rosemary and butter. If you are cooking it over the coals, combine garlic and rosemary with melted butter and brush steak with the fragrant mixture.

Remove from the heat and rest for 10 minutes.

Slice into thin slices.

In a large plate, lay out fresh rocket leaves, add quartered strawberries and layer with the slices of steak.

Drizzle with the dressing and top with Parmesan cheese.

Serve with lightly chilled Culinaria Pinot Noir. 

Recipe by Mmule Setati of Feed My Tribe.