Recipe

Rump & Fattoush Salad

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Rump & Fattoush Salad

Juicy rump steak slices served with a salad and a sprinkle of sumac.




Ingredients to serve 2

  • ½ x lemon
  • 2 x rump steaks
  • 1 tsp x Woody Herb Mix
  • 1 x naan breads – cut into squares (2cm)
  • 60ml x buttermilk
  • 1 clove x garlic – peel, grate finely & chop
  • ½ tbsp x apple cider vinegar
  • 1½ x tomatoes – dice (½ cm)
  • ½ x cucumber
  • 10g x parsley – remove stalks & chop roughly
  • 10g x mint – chop leaves roughly
  • 2 x spring onions – slice thinly at an angle
  • 2 x radishes – slice thinly
  • ½ tbsp x sumac
  • butter (from your pantry)
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x lemon
  • 4 x rump steaks
  • 2 tsp x Woody Herb Mix
  • 2 x naan breads – cut into squares (2cm)
  • 120ml x buttermilk
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 tbsp x apple cider vinegar
  • 3 x tomatoes – dice (½ cm)
  • 1 x cucumber
  • 20g x parsley – remove stalks & chop roughly
  • 20g x mint – chop leaves roughly
  • 4 x spring onions – slice thinly at an angle
  • 4 x radishes – slice thinly
  • 1 tbsp x sumac
  • butter (from your pantry)
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon in half and juice only ONE HALF of the lemon. Discard the rest. Set aside.

Step 3

Cucumber: Dice the cucumber, discarding the seeds. Here’s how: Cut the ends off the cucumber, then slice the four edges around the seeds. Dice these edges (½ cm) and discard the core containing the seeds. (See inset pic).

Step 4

Rump steak: Place a large frying pan on high heat. Rub the steak all over with olive oil and season with salt, pepper and the Woody Herb Mix. When the pan is hot, place the steaks in the pan and fry for 1½ minutes each side (medium to rare), turning only once with tongs (or spoons). When done, transfer to a plate, cover with tin foil and let rest for 5 minutes. Using a very sharp knife, slice the steaks against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.

Step 5

Naan croutons: Place a large frying pan on medium-high heat. Add the butter (see quantity above for croutons) and a drizzle of olive oil. When the butter has melted, add the croutons and toss in the butter and olive oil to coat. Toast the croutons in a single layer (if your pan is too small, toast the croutons in batches) for 3-4 minutes. Move the croutons around with a spoon to make sure they’re toasted. In the last minute, add an extra knob of butter. Remove them from the pan and season with salt while hot.

Step 6

Dressing: Mix together the buttermilk, garlic, lemon zest and apple cider vinegar. Season with salt, pepper and lemon juice to taste.

Step 7

Salad: Mix together the tomatoes, cucumbers, parsley, mint, spring onions and radishes. Mix the dressing through the naan croutons and then mix into the salad.

Step 8

Serve the rump steak slices with the salad and sprinkle over the sumac. Eat straight away to prevent the croutons from getting soggy.