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: 
  1. 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.
  2. 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.
  3. Serve beef rump with kale and labneh topped with pine nuts, drizzled with a little extra oil if desired. Enjoy!
Results may vary.