Treat yourself to this exquisite rump steak recipe from Italian beef experts Macellaio RC, served simply with wild rocket and Parmesan to allow the ingredients to sing.
Recipe courtesy of
180g tagliata di scamone (rump steak)
15ml Tuscan extra virgin olive oil
40g Italian wild rocket
5g Parmigiano Reggiano (preferably Gennari)
1 pinch of rock salt (preferably from Trapani)
Whole black peppercorns, crushed
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To begin, cook the rump steaks for 2 minutes on each side, or to your desired doneness. Set aside to rest for 2 minutes. Dress the rocket with the oil and the Parmigiano Reggiano.
Carefully slice the rump steak and arrange on a plate, fanning out the slices. Arrange the rocket salad next to it.
Sprinkle with rock salt, drizzle with a little more extra virgin olive oil, and serve.
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.