Rump Steak Salad

Rene Kalmer is a South African Olympic athlete and she’s joins Chef Bruno to cook a deliciously healthy rump steak salad with blanched tomato & herbs.

 Ingredients for 4 servings

  • 500g rump steak cut 3 cm thick
  • 2 crushed garlic cloves
  • 2 tablespoons of chopped fresh coriander
  • Zest from one organic lemon
  • Zest from one organic orange
  • 4 table spoons of soya sauce
  • Chili at taste
  • 1 table spoon of brown sugar
  • 2 sliced red onions
  • 10g of fresh ginger just crushed
  • 10 table spoons of olive oil.
  • Crushed black pepper.


  • 4 tomatoes
  •  Juice of ½ a lemon
  • orange segments and juice from the orange
  • 1 table spoon Dijon mustard
  • 100g feta cheese or similar, cubed
  • 50g of rocket salad
  • 6 table spoons of vegetal oil
  • Salt and pepper
  • 4 baby corn
  • Any kind of nuts you like (optional)
  • 1 red bell pepper
  • 1 green bell pepper
  • Baby leaf , spinach (optional)

The tip:

The longer you marinate the meat, the tastier it will be when cooked.

For best results, marinate the meat for 10 – 12 hours.


  1. Combine all the ingredients for the marinade and pour it into a plastic container, add the steak and cover it. Marinate for at least an hour if not longer.
  2. In a Tefal pot bring some water to boil.
  3. Cut a cross on top of the tomatoes and plunge them into boiling water during around 10 seconds.
  4. Cool them down in iced water to stop the cooking.
  5. Peel the tomatoes, cut in four and remove the seeds. Set aside.
  6. Turn on the Optigrill on red meat setting
  7. Cut the bell pepper in strips
  8. When Optigrill is ready, start to cook the meat until medium well.
  9. Combine all the ingredients for the salad together.
  10. Check the seasoning and plate up in a large salad bowl.
  11. When the meat is ready, slice it into strips and display it on top of the salad.
  12. Bon appétit!