Spiced beef rump with pine nuts and Greek yogurt

Spiced beef rump with pine nuts and Greek yogurt

Serves: 4  |  Preparation time: 10 minutes  |  Cooking time: 10 minutes


4 x 200g Farm88 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


  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.