Recipe for tender Tandoori spiced Rump Steak served with fresh cucumber salad topped with toasted sunflower seeds
1 tbsp sunflower seeds
5g fresh coriander – remove leaves
25g Fairview feta
1 rump steak
1/4 tbsp Tandoori Spice Mix
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Lemon: Using the fine side of the box grater, grate the peel to create zest. Cut into wedges.
Cucumber ribbons: Trim the ends. Use a potato peeler to carefully slice the cucumber lengthways into long, thin ribbons. When you reach the seeds, turn the cucumber and repeat on the other sides. Discard the core containing the seeds.
Sunflower seeds: Place a pan on high heat and dry toast the sunflower seeds for 2-3 minutes until browned. Toss often to make sure they don’t burn.
Salad: Mix together cucumber, coriander, lemon zest and sunflower seeds and crumble feta over the top.
Rump steak: Place a dry pan on high heat. Rub both sides of the steak with olive oil and season with salt and pepper and the Tandoori Spice Mix. When the pan is hot, add the steak and sear for 2 minutes a side, only turning it once for a medium-rare steak (you can adjust the time to suit your preference). When done, remove from the pan, cover in tin foil and rest on a plate for 5-10 minutes.
Serve the steak with the salad, dressed with a squeeze of lemon juice, a drizzle of olive oil and a sprinkle of salt and pepper.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.