Recipe

Rump & Summer Salad

Every Week We Deliver Everything You Need To Cook Amazing Meals

Rump & Summer Salad

Tender rump slices served with a salad, topped with a sprinkle of sumac and toasted mixed seeds.




Ingredients to serve 2

  • 2 x rump steaks
  • 1 tsp x Woody Herb Mix
  • 60ml x buttermilk
  • 1 clove x garlic – peel, grate finely & chop
  • ½ x lemon
  • ½ tbsp x apple cider vinegar
  • 2 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
  • 1 tbsp x Seed Mix
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x rump steaks
  • 2 tsp x Woody Herb Mix
  • 120ml x buttermilk
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 x lemon
  • 1 tbsp x apple cider vinegar
  • 4 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
  • 2 tbsp x Seed Mix
  • 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

Seed Mix: Place a small pan on high heat and dry toast the Seed Mix until lightly browned – about 2 minutes. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 5

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 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 in the dressing.

Step 8

Serve the rump steak slices with the salad and sprinkle over the sumac. Top with the toasted mixed seeds.