Dukkah Steak
with Lemon & Fetta Greens
Everything about this dish is infused with zesty freshness. From the sumptuous dukkah crust on your premium steaks to the fetta and citrus drenched veggies, there’s nothing about this dinner that isn’t easy to love.
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
1 steak
Premium Beef Rump
0.3 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 head
broccoli
2
zucchini
½
lemon
1 block
fetta cheese
(Contains: Milk;)
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Bring a medium saucepan of water to the boil. To prepare the ingredients, cut the broccoli into florets and cut the zucchini diagonally into 1 cm thick slices. Zest and juice the lemon and crumble the fetta cheese.
Season the premium beef rump with salt and pepper and then coat evenly in the dukkah. Heat a dash of the olive oil in a medium ovenproof frying pan over a medium high-heat. Add the dukkah-coated steak and cook for 2 minutes on each side. Transfer the frying pan to the oven and cook for 5 minutes, for medium rare. Cooking times may vary depending on the thickness of your steak. Transfer to a plate and cover with foil to rest for 5 minutes. Tip: Don’t be tempted to skip resting the steak. It is an integral part of the cooking process and will ensure your steak is tender.
Place the broccoli and zucchini in the medium saucepan of boiling water. Cook for 2-3 minutes or until tender. Drain and transfer to a medium bowl. Add the remaining olive oil, a pinch of lemon zest, the lemon juice and fetta cheese. Toss well. Season with salt and pepper.
Cut the steak into 5mm slices.
To serve, divide dukkah steak and lemon and fetta greens between plates.
