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Pepper Rump Steak with Pimientos | Fresh Summer Salsa
(0)
20 min
Quick
Knuspr-Küche
Saftig gebratenes Rumpsteak mit aromatischer Pfefferkruste, serviert mit süßlich-würzigen Pimientos de Padrón und einer erfrischenden Tomaten-Koriander-Salsa. Ein sommerliches Blitzgericht in 20 Minuten für echten Feierabend-Genuss.
Ingredients
Preparation method
Salsa & Preparation
Take the rump steak out of the fridge about 20 minutes before cooking so that it reaches room temperature. Pat dry and rub coarsely with black pepper.
For the fresh salsa, quarter the cherry tomatoes. Finely dice the red onion and garlic cloves. Finely chop fresh coriander. Mix everything in a bowl with the juice of half a lime, 1 tbsp olive oil, and a little salt, then let it sit briefly to infuse.
Searing & Serving
Heat 1 tbsp olive oil in a heavy pan over high heat. Add the Pimientos de Padrón and fry all over on high heat for 4–5 minutes until the skin blisters and browns. Remove and immediately sprinkle with sea salt flakes.
Chef's tip
For a particularly smoky flavor, you can also cook the steak and pimientos directly on a hot grill.
If you don't like coriander, you can substitute it 1:1 with fresh flat-leaf parsley.
200 min
Masterpiece
