The perfect steak is as easy as 1,2,3: 1) take your steak out of the fridge an hour before you plan to cook it so that it comes nearer to room temperature; 2) get your pan really hot before cooking; and 3) once you’ve cooked it leave it to rest for a few minutes before slicing. Easy!
premium beef rump
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 1 cm thick wedges (unpeeled). Wash the rocket, and leave the garlic unpeeled and whole.
Toss the sweet potato in half of the olive oil and season with salt and pepper. Place on a lined oven tray and cook in the oven for 45 minutes, or until golden and tender. Toss the cherry tomatoes in half of the remaining olive oil and add to a second lined oven tray with the garlic. Add to the oven in the last 25 minutes of the potato cooking time.
Meanwhile, lightly oil the premium beef rump steak and season with salt and pepper. Heat a medium frying pan over a medium-high heat. Add the steak and cook for 2-3 minutes on each side for medium rare or until cooked to your liking. Cooking times will vary depending on the thickness of your steak. Transfer the steak to a plate and cover with foil. Rest for 5 minutes. Then cut it into 1 cm thick slices. Tip: Don’t be tempted to skip resting the steak. It is an integral part of the cooking process to ensure your meat is tender.
Squeeze the flesh of one of the roasted garlic cloves into a small bowl. Add the balsamic vinegar and the remaining olive oil. Whisk with a fork until well combined. Season with salt and pepper. Toss the rocket in the dressing and then divide between plates.
To serve, top the rocket with the cherry tomatoes and sliced beef rump. Serve with the sweet potato wedges and extra roasted garlic.