Gremolata Beef Rump Steak

Gremolata Beef Rump Steak

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, December 17, 2017.
Order Now
Order Now

with Green Bean Salad

Ingredients

KUMARA CROUTONS

  • ¾ teaspoon oil, for cooking (or use spray oil)
  • 200g kumara, diced 1-2cm
  • 1½ teaspoons water
  • Pinch of salt

GREEN BEAN SALAD

  • ½ broccoli
  • 100g green beans
  • 1 tomato
  • ½ cos lettuce
  • 1/8 red onion (optional)
  • 1½ tablespoons herb dressing
  • Juice of ¼ lemon

GREMOLATA BEEF

  • ¾ teaspoon oil, for cooking (or use spray oil)
  • 275g lean beef rump steaks (at room temperature)
  • 2 tablespoons parsley leaves and stalks
  • Zest of ¼ lemon

TO SERVE

  • ¼ avocado
  • Remaining herb dressing
  • ¼ lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Preheat a BBQ grill or hot plate to medium-high (if using). Prepare kumara and lemon. Toss all kumara crouton ingredients on prepared tray and season with pepper. Bake for 20-23 minutes, until tender. Turn once during cooking.
  2. While kumara cooks, dice broccoli florets and stalk 1cm. Trim ends off green beans and cut in half widthways. Cook broccoli and green beans in pot of boiling water for 2-3 minutes, until tender with a bite. Drain, rinse under cold water and drain well.
  3. Heat oil in a large fry-pan on medium-high heat. Pat beef dry and season. Add to pan and cook for 2–3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered to rest, for 3-5 minutes. Alternatively, cook on BBQ.
  4. While beef cooks and rests, dice avocado 1cm and set aside. Dice tomato 1cm; tear cos into small pieces; very thinly slice red onion (if using). Add to a bowl with broccoli and green beans, herb dressing and lemon juice. Toss well and season to taste.
  5. Finely chop parsley and mix with lemon zest in a shallow bowl. Once beef has rested, slice thinly against the grain and toss with resting juices (if desired), parsley and lemon zest. Season to taste.
  6. TO SERVE divide green bean salad between plates. Top with gremolata beef and kumara croutons. Drizzle over remaining herb dressing, top with avocado and squeeze over lemon.