Caprese rump salad

Caprese Rump Salad


X2 250g Rump SteaksĀ


60ml Olive Oil

60ml Balsamic Vinegar

2 Cloves Garlic

1 Teaspoon Salt

1/4 Teaspoon Pepper


Mixed Greens

Small Tomatoes Halved

Mozzarella Pearls

X1 Avocado – Seeded and Sliced

Basil Leaves

Red Onion – Peeled and Thinly Sliced (i didn’t use any this time as my mini farmers won’t eat it!)

I also added a selection of olives and anchovies to serve.



1, Whisk together the olive oil, balsamic vinegar, salt and pepper.

2, Divide in half and reserve half for using as the salad dressing later on.

3, Pour the remaining mixture over the steak in a large glass bowl. Marinate in the fridge for at least 30 minutes or up to 2 hrs.

4, Place your frying pan or griddle pan onto a high temperature on the hob. Once the pan is hot cook the rump steaks. I like to us a temperature probe and cook to 50 degrees C for rare. Once your steaks are cooked to your liking remove from the pan and allow to rest.

5, While the steak is resting bring your salad ingredients together. Sprinkle with salt and pepper and drizzle the remaining marinade over the salad as the dressing.

6, Once rested slice the rump steaks into strips making sure to cut against the grain.



As a family we like to eat low carb or keto, this salad is perfectly filling but would also be delicious served with a garlic flat bread.

Rump is the prefect steak with it’s strong beefy flavour, flat iron or bavette steaks would also work well.