This perfectly crisp pear and walnut salad is a perfect symphony of classic flavours, just the thing to serve up next to a tender steak. Sweet and sticky balsamic caramelised onions are the crowning jewel.
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premium beef rump
walnuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
To prepare the ingredients, finely slice the red onion, core and thinly slice the pear, wash the rocket leaves, and roughly chop the walnuts.
Heat a small frying pan over a medium-high heat. Melt the butter with a splash of olive oil (so the butter doesn’t burn). Add the red onion and cook, stirring, for 6-7 minutes, or until softened. Add the balsamic vinegar and cook for a further 3 minutes, or until sticky. Remove from the heat and set aside, covered.
Season the premium beef rump steaks with salt and pepper. Heat the remaining olive oil in a medium frying pan over a high heat. Cook the steaks for 1-2 minutes on each side for medium rare, or until cooked to your liking. Cooking times will vary depending on the thickness of your steak. Remove from the pan and set aside on a plate. Cover with foil to rest for 5 minutes. Tip: Don’t be tempted to skip resting the steak. This is an integral part of the cooking process and will ensure your steak is tender.
Meanwhile, in a medium bowl combine the pear, rocket leaves and walnuts. Drizzle with a little olive oil and balsamic vinegar and season with salt and pepper. Toss to combine and set aside.
To serve, divide walnut salad and steaks between plates. Top with the caramelised onion. Enjoy!