Solo: Moroccan Rump

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Solo: Moroccan Rump

Juicy rump steak served with fresh tomato salsa, roast potatoes and cauliflower topped with zesty lime slices.

Ingredients to serve 1

  • 150g x baby potatoes
  • ¼ head x cauliflower – cut into florets
  • ¾ tsp x Ras-el-hanout Spice
  • 1 x rump steak
  • ¼ x lime
  • 3g x fresh mint – remove leaves
  • 1 x tomato – dice (½ cm)
  • ¼ x onion – peel & chop finely
  • 3g x fresh coriander – chop leaves finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lime: Slice the lime into quarters and slice these quarters wafer thin. Set aside.

Step 3

Baby potatoes & cauliflower: Place a pot on high heat and add the boiling water with a pinch of salt. Add the baby potatoes and boil for about 10 minutes until par-boiled. Drain in a colander, then place on a tin foil lined baking tray with the cauliflower. Drizzle with olive oil and season with Ras-el-hanout Spice and salt and pepper. Roast in the oven for 15 minutes, until golden and softened.

Step 4

Salsa: Chop the mint leaves finely. Mix together the mint, tomatoes, onion and coriander. Season with salt and pepper and add a drizzle of olive oil.

Step 5

Rump steak: Rub both sides of the steak with olive oil and season with salt and pepper. Place a pan on high heat and when hot, add the steak. Sear for 1½ minutes a side, only turning once, for a medium 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 it over the steak. When done, remove from the pan, cover with tin foil and rest on a plate for about 5-10 minutes.

Step 6

Serve the steak with salsa, roast potatoes and cauliflower florets topped with lime slices.