Beef Rump Steaks with Freekeh Corn Salad & Salsa

Beef Rump Steaks with Freekeh Corn Salad & Salsa

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, February 23, 2020.
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Ingredients

FREEKEH

  • 1/2 pack freekeh
  • 1 corn cob, kernels removed
  • 1/2 broccoli, diced 2cm

SALSA

  • 1/2 capsicum, diced 1cm
  • 1/2 pack cherry tomatoes, halved
  • 1/4 red onion, finely diced
  • 1 pack Mexican dressing

BEEF

  • 1 pack lean beef rump steaks
  • 1/2 Tbsp chimichurri blend

TO SERVE

  • 1/2 lime, cut into wedges
  • 1 pack chipotle crema

Steps

  1. Bring a pot of salted water to the boil. Preheat BBQ to medium-high (if using).
  2. Prep & cook freekeh. Cook freekeh and corn in pot of boiling water for 15 minutes. Add broccoli and cook for 2-3 minutes more, until tender. Drain well.
  3. Prep salsa. Place all salsa ingredients in a bowl, along with a pinch of salt. Mix well to combine.
  4. Prep & cook beef. Pat beef dry, coat with chimichurri blend and season. Heat 1/2 tsp oil in a fry-pan on medium-high heat. Cook beef for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, do this on the BBQ. Rest, covered before slicing thinly, reserving any resting juices.
  5. Prep lime.
  6. Serve freekeh topped with beef, any resting juices, salsa and chipotle crema. Squeeze over lime.

Nutritional Information

Energy 1696 kj
405 kcal
Protein 40.5g
Carbohydrate 29.0g
Fat 13.6g