Spiced beef rump with pine nuts and Greek yogurt

Serves:
4
Preparation Time:
10 mins
Cooking Time:
10 mins
Ingredients:
- 4 x 200g Farm88 yearling beef rump steaks
- 1 tsbp extra virgin olive oil
- 1 tbsp Moroccan spice
- 1 cup labneh (or Greek yogurt)
- 1 tbsp pine nuts, toasted
Kale Salad:
- 1 bunch Tuscan kale, trimmed, washed and shredded
- juice of half a lemon
- 1 tbsp extra virgin olive oil
- 250g grape or baby roma tomatoes, halved
- 200g green beans, cut into 4cm lengths
- Lebanese bread to serve
Method:
- 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!