Beef Rump & Charred Zucchini Salad
with Harissa Yoghurt & Capsicum
This charred zucchini salad will quickly rid you of those midweek blues, especially when you drizzle the harissa yoghurt over the tender beef rump. With peppery rocket, this will quickly become a salad that you'll want to make on the regular!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
Beef Rump
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Capsicum
2
Zucchini
1 packet
Harissa Paste
(May be present: Soy.)
1
Lemon
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • Thinly slice zucchini into sticks. • Thinly slice capsicum • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini in batches, turning, until tender, 2-4 minutes. Transfer to a large bowl and season with salt and pepper. Set aside to cool slightly.
• Meanwhile, season beef rump generously with salt and pepper. • Return frying pan to high heat, with a drizzle of olive oil. • When oil is hot, cook beef for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate to rest.
Have a BBQ? Preheat BBQ to high heat. To a medium bowl, add rump steaks and a drizzle of olive oil. Season and toss to coat.
• When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.
• While the steak is resting, slice lemon into wedges. • In a small bowl, combine harissa paste, Greek-style yoghurt and a squeeze of lemon juice. • To the bowl with cooked veggies, add rocket leaves and a generous squeeze of lemon juice, toss to combine. Season to taste.
• Thinly slice beef. • Divide beef rump and charred zucchini salad between plates. Serve with harissa yoghurt. Enjoy!
