Beef Rump & Charred Zucchini Salad
with Fetta, Harissa Yoghurt & Capsicum- Milk
- Soy
- May contain traces of allergens
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
2 packet
Rocket
1 packet
Fetta Cubes
(Contains: Milk;)
1
Sea Salt Flakes
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 seared beef rump and charred zucchini between plates. Sprinkle sea salt flakes over beef rump. Crumble over fetta cubes. Serve with harissa yoghurt. Enjoy!
