Place a drizzle of rapeseed oil in a freezer bag and add rump steaks.
For ‘medium’ cooked, place the now-oiled steaks straight on a grillpan or BBQ and sear over a high heat for 3-4 minutes then turn to seal on underside. It is important to resist moving the steaks whilst they are cooking!
Remove from grill, season and wrap loosely in foil. Allow to rest for 5 minutes.
Meanwhile prepare remaining ingredients – rinsing salad leaves and arranging on platter; adding shavings of Anster using a potato peeler; finishing with a generous drizzle of dressing.
Lastly slice the rump steaks and place on platter.
recipe, photo & styling: wendy barrie
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