Spiced Beef Rump with pine nuts and Greek yogurt
Preparation time: 10 minutes
Cooking time: 10 minutes
4 x 200g Tasman Beef Rump Steaks
1 tsbp Golden Grange extra virgin olive oil
1 tbsp Moroccan spice
1 cup labneh (or Greek yogurt)
1 tbsp pine nuts, toasted
1 bunch Tuscan kale, trimmed, washed and shredded
juice of half a lemon
1 tbsp Golden Grange extra virgin olive oil
250g grape or baby roma tomatoes, halved
200g green beans, cut into 4cm lengths
Lebanese bread to serve
- Brush steaks with oil and sprinkle both sides with spice, salt and pepper. Preheat a char grill or BBQ to very hot and cook steaks for 4-5 minutes per side or until cooked to your liking. Rest for 5 minutes. Slice.
- Place kale in a large bowl with lemon juice, salt, pepper and oil and turn to coat. Pour boiling water over green beans, leave for 5 minutes, drain. Combine kale with tomatoes and blanched beans.
- Serve beef rump with kale and labneh topped with pine nuts, drizzled with a little extra oil if desired. Enjoy!