Crunchy Salad With Pacific Rump-Steak Strips Drizzled With Homemade Hawaii-Steak Sauce and Spelt Ciabatta

For all those vegans and vegetarians out there: if you start feeling sick looking at meat, you may wanna skip this part of the post. I for one really love myself a medium-rare rumpsteak, and I particularly enjoyed this one with some Spelt-Ciabatta, which I had gotten from a bakery in Würzburg. It came so close a a baguette made from wheat-flour that I was joyous enough to eat half of it right after I bought it. Granted, it was still warm and therefore irresistible, but I have really been missing a light, baguette-like bread ever since I found out about my wheat-gluten-allergy.

My boyfriend bought some really awesome calf-meat at the beginning of the summer, and we have been storing the steaks in the freezer. We had four rump steaks “left over”, and, eventhough it’s way past bbq-season, we decided to thaw them this week and “grill” them in a pan. My boyfriend is usually responsible for preparing the meat-dishes, and so he chose the marinade for the rumpsteaks. We got the recipe out of “Webers Grillhandbuch”, and I can only recommend it to anyone who is a big fan of bbqeuing.


My boyfriend makes a mean homemade Hawaii-sauce to go along with red meat, made up of orange juice, brown sugar, and fresh mangos. Of course, any bbq sauce would work, or simply ommitting it completely is also an option, but since we had some canned for rump-steak-eating, I used some. 🙂

Crunchy Salad With Pacific Rump-Steak Strips Drizzled With Homemade Hawaii-Steak-Sauce And Spelt-Ciabatta

  • Servings: 1
  • Difficulty: medium
  • Print


for the marinade:

(marinade is for 4 steaks)

  • 4 Tbs. olive oil
  • 1 large onion, chopped roughly
  • 2 Tbs. soy sauce
  • 2 Tbs. brown sugar
  • 3 Tbs. freshly squeezed lemon juice
  • 1 chili, chopped

for the salad:

  • romaine lettuce (1 handful)
  • 1 tomato, diced
  • 1 piece cucumber, diced (I used about 5 cm of cucumber = 2 inches)
  • 1/2 yellow bell pepper, diced
  • 1 Tbs. pumpkin seeds (optional, but recommended)

for the salad dressing:

  • 1 Tbs. olive oil
  • 1 chopped green onion
  • 2 Tbs. lime vinegar
  • 1 Tbs. bittercress
  • 1 tsp. herbal salt (or neutral salt)


1. In a very strongly heated pan, roast your rump steak for 3 minutes on each side. Then place in the pre-heated oven (200°C) until serving. (Roast the onions as well, if you like)

2. Mix all the ingredients for the salad dressing, then add the ingredients for the salad and mix!

3. Slice the rump steak and place on a large plate, next to the side salad. (For another side salad recipe, click on this link).

4. Spread out the pumpkin seeds on the salad, and drizzle the rump steak with some steak sauce, if you like.





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