Italian🥩 Meat

Rumpsteak Salad with Arugula, White Peaches, and Lemon Olive Oil Dressing

Name: Rumpsteak Salad with Arugula, White Peaches, and Lemon Olive Oil Dressing
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 rump steaks; ~4 cups arugula; 2 white peaches; 5 tbsp olive oil; 5 tbsp lemon juice; ~½ tsp sea salt; ~½ cup Parmesan cheese; ~1 tsp steak and BBQ seasoning

⏱ 20 min🍽 Serves 2

A fresh Italian summer classic. Juicy seared rump steak served over crispy arugula with sweet white peaches, dressed with a bright lemon-olive oil vinaigrette, and finished with shaved Parmesan cheese. Quick and elegant.

High-proteinLow-carb

Adapted from a video by CALLEkocht - Omas Rezepte

Rumpsteak auf Rucola mit Pfirsich in Zitrone & Olivenöl. Tagliata di Manzo

Watch on YouTube

Ingredients

rump steaks2
arugulawashed~4 cupsest.
white peaches2
olive oil5 tbsp
lemon juicefreshly squeezed5 tbsp
sea salt~½ tspest.
Parmesan cheeseshaved~½ cupest.
steak and BBQ seasoning~1 tspest.

Steps

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1
Prepare fresh ingredients: wash the arugula and remove the two rump steaks.
2
Sear the steaks in a preheated pan for about 2 minutes per side to develop a golden crust, without adding fat.
3
Move the steaks to a cooler part of the burner to rest and finish cooking. Meanwhile, squeeze the lemon juice.
4
Add the fresh lemon juice to the olive oil, cover, and shake vigorously to emulsify the dressing.
5
Cut the white peaches into wedges.
6
Check the steak's internal color to confirm medium doneness, then lightly season both steaks with the steak and BBQ seasoning.
7
Arrange the washed arugula on the plate, add the peach wedges, and generously drizzle with the lemon-olive oil dressing, allowing it to marinate.
8
Slice the steaks into thin pieces.
9
Arrange the sliced steak over the salad and finish generously with shaved Parmesan cheese and sea salt.

Rumpsteak Salad with Arugula, White Peaches, and Lemon Olive Oil Dressing

Ingredients

Steps

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