Marinate the rump with the Beef Rub, some olive oil and season to taste.
Heat up a griddle pan till smoking hot, and sear the rump. Allow to seal very well on either side, keeping the heat high enough so that the meat does not stew. Cook on either side for 4 minutes. Remove from heat and allow to rest on a plate for 10 min. .
Be careful not to rest for too long as the meat will continue to cook. The meat should still be very rare inside. Meanwhile, after hydrating the tomatoes, squeeze out any excess water and slice them into thin strips. Sauté the onions in the olive oil till semi-soft (you still want to have some bite), add the garlic, chilli and sun-dried tomatoes and sauté for another 2 minutes. At this point you can also add some of the juices left from the meat after resting and a splash of balsamic vinegar to taste. Slice the beef with a sharp knife on the diagonal, about half a cm in thickness. Put the rocket in a bowl and dress with some extra virgin olive oil. Season with salt and add the parmesan shavings. Arrange the beef slices on a platter and top with the onions, garlic chips, sun-dried tomatoes and all the sauce from the pan. Scatter over the wild rocket and parmesan shavings. If you want to season with some more pepper, be careful as the wild rocket is naturally peppery!
Wine suggestions
I would link my wine choice to the weather. On a hot summer's day, a chilled dry Rosé would be great. The 2006 Cloof Rosé has bags of flavour, and will cope quite easily with this flavourful dish. In the evening, or on a cooler day, I'd drink a red wine. Staying with Cloof, my choice would be the 2004 Bush Vines CPS, a food-friendly blend of Cabernet, Pinotage and Shiraz.
