Ingredients

• 2 medium red onions, peeled and quartered
• 1 ½ tbsp of olive oil
• 2 palm-sized portions of rump steak
• 2 handfuls of mixed salad greens, e.g. rocket, mescalin, spinach or baby kale
• 4 cherry tomatoes, quartered
• 1 tbsp of capers
• 1 tsp of balsamic vinegar
• ½ avocado, sliced (Optional)
•   Cracked pepper and sea salt to taste

Method

1. Preheat the oven to 190°C.
2. Toss the onions in 1 tablespoon of olive oil, lay onto baking paper and roast for 10 to 15 mins or until soft, then set aside.
3. Sear the rump steak on both sides on a very hot pan, then place into the oven for 5 to 10 minutes for medium steak.
4. While the steak is cooking, place the salad greens, red onions, tomatoes and capers into a bowl with the avocado if using.
5. Add 1/2 tablespoon of olive oil, the balsamic vinegar, and season with salt and pepper to taste.
6. Toss together to combine and arrange onto two serving plates.
7. Slice steak when cooked to your liking, and arrange over the salad. Enjoy!