Recipe

Rump & Quinoa Salad

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Rump & Quinoa Salad

Juicy rump steak with pink peppercorns, served with a tasty quinoa and lentils salad, topped with parsley.




Ingredients to serve 2

  • 2 x rump steaks
  • ¼ cup x quinoa – rinse
  • ¼ cup x lentils – rinse
  • 2 cups x boiling water (for the quinoa & lentils)
  • ½ x red onion – peel & slice thinly
  • 1 clove x garlic – peel, grate finely & chop
  • ½ x bell pepper – deseed & dice (½ cm)
  • 1 x sweetcorn cobs – cut off kernels
  • ½ tsp x pink peppercorns – chop roughly
  • 5g x fresh parsley – chop leaves roughly
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x rump steaks
  • ½ cup x quinoa – rinse
  • ½ cup x lentils – rinse
  • 4 cups x boiling water (for the quinoa & lentils)
  • 1 x red onion – peel & slice thinly
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 x bell pepper – deseed & dice (½ cm)
  • 2 x sweetcorn cobs – cut off kernels
  • 1 tsp x pink peppercorns – chop roughly
  • 10g x fresh parsley – chop leaves roughly
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Quinoa & lentils: Place a pot on medium-high heat and add the quinoa and lentils with boiling water (see quantity above, no salt). Bring to the boil, turn down the heat and simmer (gently boil) for 15-20 minutes, until all the quinoa is cooked, and the lentils are tender. Drain if there is any excess water and season with a pinch of salt.

Step 3

Steak: Place a dry pan on high heat. Rub both sides of each steak with olive oil and season with salt and pepper. When the pan is hot, add the steaks and sear for 1½ minutes a side only turning them once for a medium-rare steak (you can adjust the time to suit your preference). In the last minute of cooking, melt a knob of butter in the pan and spoon over the steak. When done, remove from the pan, cover in tin foil and rest on a plate for 5-10 minutes.

Step 4

Veggies: Using the same pan, turn the heat down to medium-high and add a drizzle of olive oil. Add the red onion, garlic, bell pepper and sweetcorn kernels with a pinch of salt and cook for 5 minutes, until cooked, but still slightly crunchy. Add the quinoa and lentils and mix through.

Step 5

Serve the steak topped with the pink peppercorns, with the salad topped with fresh parsley.