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Ingredients

4 small rump beef steaks (180gm to 200gm), fat trimmed
2 tablespoon olive oil
2 tablespoon white balsamic vinegar
2 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoon olive oil
1 bunch rocket leaves, trimmed
2 barely ripe pear, cored and sliced thin
180g soft blue cheese

Method

Step 1 Brush the steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue flat-plate to hot before adding the steaks.
Step 2 Cook the steaks on one side until the first sign of moisture appears. Turn the steaks once only. Test for the degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
Step 3 Remove the steaks from the heat, cover loosely with foil and allow to rest for 2 to 4 minutes before serving.
Step 4 While the steaks are resting, add the balsamic vinegar, mustard, and honey to a bowl. Gradually whisk in the olive oil, and continue whisking until the dressing has emulsified. Season with salt and pepper.
Step 5 Place rocket on plate. Top with the sliced pear and blue cheese, then drizzle with vinaigrette. Serve alongside the steaks.

Barbecued rump steak with rocket, pear and blue cheese salad

How to make Barbecued rump steak with rocket, pear and blue cheese salad

Ingredients

Method