Pan-Fried Beef Steak with Bulgur Salad and Pesto Mayonnaise

Pan-Fried Beef Steak with Bulgur Salad and Pesto Mayonnaise

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 12, 2017.

The pesto mayonnaise adds even more flavour to this tasty dish!


Ingredients

BULGUR SALAD

  • 1 brown onion, finely diced
  • 1 carrot, grated
  • ½ teaspoon salt
  • 1½ cups bulgur wheat
  • 2½ teaspoons bulgur spice mix
  • 2 cups chicken stock
  • 1 punnet cherry tomatoes
  • 2 courgettes

PAN-FRIED BEEF STEAK

  • 600g beef rump steaks (at room temperature)

PESTO MAYONNAISE

  • 100g basil pesto
  • 2 tablespoons mayonnaise
  • 1 teaspoon white wine vinegar

Steps

  1. BBQ grill to high (if using).
  2. Heat a drizzle of olive oil in a medium pot on medium heat. Cook onion, carrot and salt for 3-4 minutes, until soft. Add bulgur and bulgur spice mix to pot and cook for 1 minute. Add stock and bring to a boil.
  3. As soon as it boils, cover with a tight fitting lid, and reduce to lowest heat to cook for 8 minutes. Remove from heat and leave to steam, still covered for a further 8 minutes. Do not lift lid during cooking. While bulgur is cooking, cut cherry tomatoes in half and grate courgettes. Set aside.
  4. Pat beef dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large fry-pan (preferably heavybased) on high heat. Cook steak for 1–2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and set aside to rest for about 2 minutes, before slicing against the grain.
  5. While steak is resting, mix all pesto mayonnaise ingredients in a small bowl until combined.
  6. Fluff up cooked bulgur with a fork, fold through vegetables then season to taste with salt and pepper.
  7. Divide bulgur salad between plates and top with slices of beef steak and a dollop of pesto mayonnaise.

Nutritional Information

Energy 2396 kj
573 kcal
Protein 37.4g
Carbohydrate 32.6g
Fat 30.6g