[Speedy Legumes] Double Seared Beef Rump & Mexican Black Beans
with Zesty Tomato & Cucumber Salad
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
1 packet
Mixed Salad Leaves
1 packet
Black Beans
2
Garlic
600 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
•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 for 3-4 minutes each side for medium-rare, or until cooked to your liking (cook in batches if your pan is getting crowded).
- Transfer to a plate to rest.
2
- Meanwhile, roughly chop tomato and cucumber. Thinly slice brown onion. Finely chop garlic.
- Zest lemon to get a pinch then slice into wedges.
- Drain and rinse black beans.
3
- While the beef is resting, wipe out frying pan and return to medium high heat with a drizzle of olive oil.
- 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, add a splash of water and gently crush the beans with a potato masher or fork.
TIP: Add a splash of water if the beans look dry.
4
- 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 to taste.
- Slice beef.
- Divide Mexican black beans, zingy tomato salad and seared beef rump between plates. Serve with any remaining lemon wedges. Enjoy!
