[Speedy Legumes] Caribbean Beef Rump & Zesty Black Bean Salad
with Tomato & Cucumber
Tags:
Under 30g carbs
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
300 g
Beef Rump
1
Tomato
1
Cucumber
Brown Onion
Garlic
1
Lemon
1 packet
Black Beans
Mexican Fiesta Spice Blend
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Frying Pan
Cooking Steps
1
- Season beef rump with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook beef and mild Caribbean jerk seasoning for 3-4 minutes each side for medium-rare, or until cooked to your liking.
- Transfer to a plate to rest.
Tip: Char tip
2
- Meanwhile, roughly chop tomato and cucumber.
- Zest lemon to get a pinch then slice into wedges.
- Drain and rince black beans.
3
- While the beef is resting, in a large bowl combine black beans, lemon zest, tomato, cucumber and mixed sald leaves with a generous squeeze of lemon juice and a drizzle of olive oil. Toss to coat and season to taste.
4
- Slice beef.
- Divide zesty black bean salad and Caribbean beef rump between plates. Serve with any remaining lemon wedges. Enjoy!
