Steak burger with rocket, parmesan and tomatoes

Ingredients

• 1/3 cup (80ml) extra-virgin olive oil, plus more for brushing
•  1/4 cup (20g) parmesan cheese, finely grated
•  6 cornichons, chopped (about 2 tablespoons)
•  2 tablespoons fresh flat-leaf parsley, finely chopped
•  2 tablespoons shallot, finely chopped
•  1 tablespoon capers, chopped
•  1 lemon, zest finely grated, juiced
•  1/2 teaspoon hot English mustard
•  500g beef rump steak , trimmed
•  2 large truss tomatoes, thickly sliced
•  4 Coles Bakery Soft Round Rolls, split, toasted on barbecue
•  40g baby rocket leaves

Steps

1. Prepare a barbecue hot plate for medium-high heat. In a small bowl, stir oil, Parmesan, cornichons, parsley, shallots, capers, lemon zest, 2 tablespoons lemon juice and mustard. Season Parmesan dressing with salt and pepper.

2. Brush steak with oil and season with salt and pepper. Cook on barbecue for 2-3 mins per side (depending on thickness), or until nicely charred on both sides and internal temperature is 54C for medium-rare doneness. Rest steak on carving board for 5 minutes.

3. Meanwhile, brush tomato slices with oil and season with salt and pepper. Cook tomatoes on barbecue for about 4 mins on one side, or until a dark crust develops. Flip and cook 1 min longer. Remove tomatoes from barbecue.

4. Spread tops and bottoms of buns with some parmesan dressing. Divide rocket among bottom bun halves. Slice steak thinly and place atop rocket. Spoon more dressing over steak and top with tomato slices. Add bun tops and serve.

Enjoy!

Source taste