Rump Steaks with Avocado, Feta, Nachos and Salsa Verde

For the roasted rump steaks with avocado, feta, nachos and salsa verde, first prepare the salsa verde. Finely chop the parsley, basil and mint, crush the pickles, capers and anchovies in a mortar and mix with the olive oil. Season to taste with salt, pepper, mustard and vinegar. Taste again before serving and season if necessary.

For the nachos, cut the tortilla bottoms into thin slices. Fry in hot vegetable oil until crisp and drain well on paper towels, season with salt.

Cut the feta cheese into small cubes or break it with your fingers, peel the avocado, remove the pit and cut the flesh into small cubes.

Brown the meat on both sides in a hot pan, wrap in aluminum foil and cook in the oven at 120°C for about 5-10 minutes.

Then let the meat rest briefly, after about 3-5 minutes cut the meat into thin slices and place on a hot plate. Season with salt and pepper. Spread the avocado and feta cheese on top, drizzle with the salsa verde, and garnish with the chips and fresh herbs.

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