2. Halve tomatoes, cucumber, capsicum and feta. Toss with sliced olives, balsamic dressing and 1 tsp dried oregano. Set aside.
3. Finely chop rosemary leaves to yield 1 tbsp. Add to a frypan over medium-high heat with 3 tbsp olive oil (see notes) and 1/2 tsp paprika. Cook stirring for 2-3 minutes until well combined. Remove to a small bowl and reserve pan.
4. Pat steaks dry. Coat with 1 tbsp oil, salt and pepper. Cook in pan for 3-4 minutes each side, or until cooked to your liking. Set aside on a plate to rest.
5. Divide parsnip chips, salad and steaks among plates. Spoon rosemary oil over steaks to taste.
Add substitute half the olive oil with butter in the rosemary oil for extra richness.
No beef option - beef rump steaks are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Cherry tomatoes, 1 bag (200g)
Continental cucumber, 1
Green capsicum, 1
Danish feta, 1/2 block *
Sliced olives, 1/2 jar *
Balsamic dressing, 2 sachets
Rosemary, 2 stalks
Beef rump steaks, 600g
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, smoked or ground paprika, dried oregano