Pat the rump steaks dry with paper towels and generously season them with salt and pepper on both sides. Allow them to rest at room temperature for about 30 minutes to 1 hour to ensure even cooking.

Preheat your grill or grill pan to medium-high heat. Lightly brush the grill pan or grill grates with a tablespoon of heat-resistant oil to prevent sticking. Place the seasoned steaks on the grill or grill pan. Cook for 1.5-2 minutes on each side for medium-rare to rare, adjusting the cooking time according to your desired level of doneness.

Transfer the cooked steaks to a cutting board and let them rest for 5 minutes. This allows the juices to redistribute, resulting in a juicier steak.

While the steaks are resting, arrange the sliced tomatoes and white beans on serving plates.

In a small bowl, whisk together the red wine vinegar, lemon juice, and extra-virgin olive oil to make the dressing. Season with salt and pepper to taste. Drizzle the dressing over the tomatoes and beans, and scatter the basil leaves on top.

After resting, slice the cooked rump steaks against the grain into thin strips. Arrange the sliced steak over the tomato and white bean salad on the plates. Serve and enjoy!