Recipe

Tahini Rump

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Tahini Rump

Juicy steak topped with tahini and Swiss chard, courgettes and green beans served on the side.




Ingredients to serve 2

  • 3 x courgettes
  • 2 tbsp x tahini
  • 3g x parsley – remove leaves
  • ½ clove x garlic – peel, grate finely & chop
  • ½ x lemon – juice
  • 100g x green beans – trim ends
  • 100g x Swiss chard
  • 2 x rump steaks
  • 1 tsp x chilli flakes (optional)
  • ½ tsp x cumin
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • paper towels (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 6 x courgettes
  • 4 tbsp x tahini
  • 5g x parsley – remove leaves
  • 1 clove x garlic – peel, grate finely & chop
  • 1 x lemon – juice
  • 200g x green beans – trim ends
  • 200g x Swiss chard
  • 4 x rump steaks
  • 2 tsp x chilli flakes (optional)
  • 1 tsp x cumin
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • paper towels (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Courgettes: Cut into matchsticks – here’s how: cut in half crossways. Slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Step 3

Tahini: Mix these ingredients in a small bowl – tahini, parsley and garlic. Add a little water, enough to turn the mixture into pouring consistency. The tahini will go thicker when you start adding the water but keep adding a little at a time and eventually it will become a runny consistency. Season with salt and pepper and lemon juice to taste. Set aside.

Step 4

Greens: Place a large frying pan on medium-high heat and add a knob of butter. When the butter has melted, add the green beans and courgettes. Cover with a lid or plate and cook for 3 minutes until almost cooked. Give it a stir every now and then while cooking. Add the Swiss chard, cover and cook for a minute until the Swiss chard has wilted. Season with salt and pepper, then remove from the pan and set aside. Keep warm.

Step 5

Rump steak: Rub the steaks all over with olive oil and season with salt and pepper, the chilli flakes (optional) and cumin. Use the same pan you used for the greens, wipe it with paper towels and place it on high heat. 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). In the last minute, add a knob of butter, let it melt and spoon the melted butter over the steak. When done, transfer to a plate, cover with tin foil and let rest for 5 minutes.

Step 6

Serve the steak topped with the tahini and serve the greens on the side.