Seared Beef Rump & Mexican Black Beans
with Zesty Tomato & Cucumber SaladAdd some heat to pan-fried black beans with our picante Mexican Fiesta spice blend. To freshen things up, add some lemon zest to your standard side salad and plate it all up with our protein-of-choice; seared beef rump!
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Black Beans
2
Garlic
300 g
Beef Rump
1
Brown Onion
1
Tomato
1
Cucumber
1
Lemon
1 sachet
Mexican Fiesta Spice Blend
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• ‘See Top Steak Tips!’ (below left). Season beefrump 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 for 3-4 minutes each side for medium-rare, or until
cooked to your liking.
• Transfer to a plate to rest.
• Meanwhile, roughly chop tomato and cucumber.
• Roughly chop brown onion (see ingredients).
• Finely chop garlic.
• Zest lemon to get a pinch, then slice into wedges.
• Drain and rinse black beans.
• While the beef is resting, wipe out frying pan and return to medium-high heat with
a drizzle of olive oil.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Cook onion and
black beans, until tender, 4-5 minutes. Add garlic and Mexican Fiesta spice
blend and cook until fragrant, 1 minute.
• Remove pan from heat, then add a splash of water and gently crush the beans
with a potato masher or fork.
TIP: Add another splash of water if the beans look dry.
• In a large bowl, combine lemon zest, tomato, cucumber and mixed salad leaves
with a generous squeeze of lemon juice and a drizzle of olive oil. Toss to coat and
season with salt and pepper to taste.
• Slice beef.
• Divide Mexican black beans, zesty tomato and cucumber salad and seared beef
rump between plates.
• Serve with any remaining lemon wedges. Enjoy!
