Barbecue Beef with Cherry Tomatoes


  • 800g rump steak
  • 1 punnet cherry tomatoes, cut in half
  • Rocket leaves, to serve


  • ¼ cup olive oil
  • 2 tblsp red wine vinegar
  • 2 tblsp wholegrain mustard
  • 2 tsp honey
  • 1 tsp paprika
  • 1/2 red onion, finely diced
  • ¼ cup continental parsley, finely chopped
  • 2 tblsp chives, finely chopped


Lightly brush steak with oil and season with salt and pepper. Heat barbecue and cook until done to your liking. Rest meat, loosely covered with foil for 5 minutes.Meanwhile make the dressing. Whisk oil, vinegar, mustard, honey,paprika, onion and herbs in a bowl. Season. Stir in the cherry tomatoes.Slice beef diagonally into thin slices. Mix with dressing. Serve on bed of rocket leaves.

Note: Sometimes I add extra goodies, like charred sweet corn and avocado