British Wagyu Rump Steak with Griddled Asparagus, Roasted Cherry Vine Tomatoes, and a Charred Lemon Dressing
Serves 4
Ingredients
  • 4 x British Wagyu Rump Steaks
  • 320g Asparagus
  • 400g Vine Cherry Tomatoes
  • 2 x Lemons
  • 1 x Garlic Clove
  • Olive Oil
  • Sea Salt
  • Cracked Black Pepper
Method
  1. For the charred lemon dressing, cut each lemon in half and place flesh side down into a suitably sized pan over a high heat. When charred nicely, squeeze the juice out into a bowl using a sieve to catch any pips or pulp; this is your charred lemon juice.
  2. To make the lemon juice into a dressing, grate 1 clove of garlic into the juice, season with sea salt & cracked black pepper and add 75ml of olive oil, or adjust accordingly to how zingy you want the dressing to be.
  3. Place the vine tomatoes on a roasting tray, drizzle with olive oil and season with sea salt & cracked black pepper. Place in a preheated oven at 180C for 15-20 minutes.
  4. Pan fry the steaks as desired (Rare 2-4 minutes; Medium 4-6 minutes; Well Done 6-8 minutes) and allow to rest for 5 minutes before serving.
  5. Trim the bottom off each asparagus spear by cutting away approximately 1cm. Toss with sea salt & cracked black pepper and a drizzle of olive oil.
  6. Preheat a griddle pan over a medium heat and when starting to smoke add the asparagus and cook for 3-4 minutes until charred nicely and they still have a slight bite to them.
  7. Serve alongside the steak and tomatoes before drizzling with the lemon dressing.
Back to all recipes
Why not try
British Wagyu Fillet Steak with Parmentier Potatoes, Watercress Salad, and a Salt & Pepper Butter
Show recipe
British Wagyu Roasting Joint with Honey & Thyme Roasted Carrots, Buttered Green Beans, Roasted New Potatoes, Mature Cheddar Cauliflower Cheese & Yorkshire Puddings
Show recipe
British Wagyu Beef Burgers
Show recipe
PRIVACY POLICY COOKIE POLICY