Red wine-marinated rump and rocket salad with a chive and mustard oil dressing – Food & Home Magazin

Ingredients

• <h3>Marinated rump</h3>
• 160ml (2/3 cup) red wine
• 30ml (2 tbsp) olive oil
• 10ml (2 tsp) garlic, peeled and chopped
• 10ml (2 tsp) Worcestershire sauce
• 10ml (2 tsp) wholegrain mustard
• 5ml (1 tsp) paprika
• 5ml (1 tsp) chilli flakes (optional)
• 2 sprigs fresh rosemary
• 1kg rump steaks
• olive oil, to fry
• salt and freshly ground black pepper, to taste
• <h3>Chive and mustard oil</h3>
• 125ml (1/2 cup) sunflower oil
• 60ml (1/4 cup) chives, chopped
• 15ml (1 tbsp) Dijon mustard
• 15ml (1 tbsp) lemon juice
• 2,5ml (1/2 tsp) garlic, peeled and
• finely chopped
• <h3>Salad</h3>
• 50g rocket leaves
• 250g peas, blanched
• 2 avocados, cut in half and pitted
• 60g Gruyère, finely grated
• handful pomegranate rubies