Grilled rump steak with peperonata and bread

Ingredients

For 1 serving

• Beef rump steak140 g
• Bell peppers200 g
• Onion50 g
• Canned peeled tomatoes60 g
• Basilto taste
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. Take the beef rump out of the fridge so it comes to room temperature. Wash the peppers, remove the stalk, seeds and pith and cut them into strips about 2 cm wide; peel and slice the onion.
2. Heat the oil in a pan over medium heat, add the peppers and onion with a pinch of salt, cover and stew for 10 minutes, stirring now and then, until they begin to soften.
3. Add the crushed peeled tomatoes and cook uncovered for another 10 minutes, until the peppers are soft and the sauce has reduced; add the torn basil off the heat.
4. Meanwhile heat a griddle or cast-iron pan over high heat until smoking hot; cook the rump for 3 minutes per side without moving it, until it has a good dark crust and is pink in the centre.
5. Rest it for 2 minutes on a board, season with salt and black pepper and serve with the peperonata and the bread.