Rump Steak with Olives

Name: Rump Steak with Olives
Yield: Serves 6
Cuisine: Australian
Ingredients: 1½ tablespoons red wine vinegar; 2 tablespoons fresh Italian parsley leaves; 1 cup (250 g/8 oz) artichoke hearts, diced; ¼ cup (60 mL/2 fl oz) virgin olive oil; salt and freshly ground pepper; salt and freshly ground pepper; 6 x 200 g (6½ oz) rump steaks; 1 teaspoon chopped fresh thyme leaves; freshly ground black pepper; ½ head of garlic; salt; 1½ cups (500 g/1 lb) peeled and seeded tomato, diced; 1 cup (155 g/5 oz) pitted black olives; 6 marjoram sprigs

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

If you like your steak rare ask the butcher to cut it into 4 cm (1½ in.) thick steaks from the middle of the rump.

Ingredients

6 x 200 g (6½ oz) rump steaks
1 teaspoon chopped fresh thyme leaves

Oceania
Australia
Main course
Gluten-free

Method

Season the steaks with the thyme and pepper. Cut the head of garlic in half laterally, leaving the cut cloves exposed. Rub the steaks with the cut side of the garlic.

Barbecue the steaks if you wish, or sauté them in olive oil in a frying pan or skillet. Sear them over a high heat to start (about 30 seconds each side), then season with salt. Continue to cook over a medium heat until the