Spanish Beef Rump with Tomato Rice

Spanish Beef Rump with Tomato Rice

Ready in 30 minutes Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, June 11, 2017.

A quick and delicious Spanish inspired dish


Ingredients

TOMATO RICE

  • 1 teaspoon garlic paste
  • 1 tablespoon Spanish spice mix
  • 3 tablespoons tomato paste
  • 1 pack brown rice
  • 2¼ cups boiling water
  • ½ teaspoon salt
  • 1 courgette
  • 2 tomatoes
  • 2 teaspoons balsamic vinegar

SPANISH BEEF RUMP

  • 1 pack beef rump steaks (at room temperature)
  • 1 tablespoon Spanish spice mix
  • ½ iceberg lettuce
  • 1 tablespoon Spanish aioli

TO SERVE

  • Remaining Spanish aioli

Steps

  1. a full kettle to the boil.
  2. Heat a drizzle of oil in a medium pot on low-medium heat. Add garlic paste and first measure of Spanish spice mix and cook for 30-60 seconds, until fragrant. Add tomato paste and stir to combine.
  3. Add rice, boiling water and salt to pot and turn to high heat to bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  4. While rice cooks, pat beef dry with paper towels and toss in a medium bowl with second measure of Spanish spice mix and a drizzle of oil. Season with salt and pepper and set aside. Grate courgette and dice tomatoes 2cm. Set aside.
  5. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 5 minutes before slicing thinly against the grain.
  6. While beef cooks, finely shred lettuce and place in a medium bowl with first measure of Spanish aioli. Toss to combine and set aside. When tomato rice has finished cooking, fold through courgette, tomatoes, balsamic vinegar and butter. Season to taste with salt and pepper.
  7. spoon tomato rice onto plates and top with a few slices of Spanish beef and a dollop of Spanish aioli. Serve shredded lettuce on the side.

Nutritional Information

Energy 2308 kj
552 kcal
Protein 29.5g
Carbohydrate 51.1g
Fat 25.5g