Roasted Tomato Vinaigrette Beef Salad

Sticky roasted tomatoes make a flavorful marinade for rump steak. The rump steak makes a wonderful addition to the roasted tomato vinaigrette beef salad. For best results, we recommend you use Certified Angus Beef® brand.

Course Dinner salad

Cuisine American

Keyword healthy salad recipe

Prep Time 20

Cook Time 10

Marinate 1

Total Time 30

Servings

Calories 782kcal

Author Isabel Laessig

Ingredients

For the marinade /vinaigrette – Makes 1 ¼ cups or 295ml

1 large ripe tomato cut into six wedges 278g
2 tablespoons bacon fat or olive oil
¼ cup or 60ml red wine vinegar
1 teaspoon honey
½ cup or 120ml extra-virgin olive oil
Fine sea salt and freshly ground black pepper

For the salad

12 oz or 340g Certified Angus Beef® rump steak
5 oz or 140g cherry-sized mozzarella balls Ciliegine
5 oz or 140g grape tomatoes
Mixed salad greens

Instructions

To make the marinade/vinaigrette

Preheat oven to 400°F or 200°C.
Toss the tomato wedges with the bacon fat or oil in a pan and sprinkle with salt and pepper. Roast in the preheated oven until the tomatoes are slightly scorched and browned all over, about 15-20 minutes.
In a blender, puree the tomato with the vinegar and honey. With the machine running, gradually add the olive oil. Season to taste with salt and pepper. Refrigerate in a clean jar until ready to use.

To prepare and cook the rump steak

Put the chilled steak in a Ziploc bag and pour in a ½ cup or 120ml of the roasted tomato marinade/vinaigrette, making sure to press the air out of the bag so the steak is covered. Leave to marinate for an hour or two in the refrigerator. This can even be done the day before.
Cook the steak over a charcoal grill or in a grill pan to your desired doneness. This will vary depending on the thickness of your steak but shouldn’t take more than a few minutes on each side, if you still want some pink inside.
Remove the rump steak from the heat and allow to rest for 10 minutes before slicing thinly.

To assemble the salad

Spread your washed and dried salad greens over a large plate. Scatter the grape tomatoes and mozzarella ciliegine over the greens.
Add the sliced rump steak, then drizzle with the dressing. Or, if you think you might have leftovers the next day, serve the salad and let everyone drizzle on the vinaigrette on his or her own portion.

Nutrition