Recipe

Rump ‘n’ Roots

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Beetroots roasted in balsamic, topped with crumbled feta and fresh mint, served with rump.

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serves 2

3
½ tbsp
3g
2
3g
50g

serves 4

6
1 tbsp
5g
4
5g
100g

ingredients

beetroots – peel & dice (1cm)
balsamic vinegar
thyme – rub between your hands to bruise
rump steaks
mint – tear leaves
Fairview feta – crumble
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Ingredients to serve 2

3 x beetroots – peel & dice (1cm)
½ tbsp x balsamic vinegar
3g x thyme – rub between your hands to bruise
2 x rump steaks
3g x mint – tear leaves
50g x Fairview feta – crumble
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Ingredients to serve 4

6 x beetroots – peel & dice (1cm)
1 tbsp x balsamic vinegar
5g x thyme – rub between your hands to bruise
4 x rump steaks
5g x mint – tear leaves
100g x Fairview feta – crumble
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Method

Step 1

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

Step 2

Roast beetroot: Place on a tin foil lined baking tray, drizzle with the balsamic vinegar and olive oil, season with salt and pepper, sprinkle over the thyme then mix and arrange in a single layer. Roast for 20-25 minutes until cooked.

Step 3

Rump: Place a dry pan on high heat. Rub both sides of each steak with olive oil and when the pan is hot, add the steaks. Sear for 1-1½ minutes a side, only turning them once, for a medium-rare steak. In the last minute of cooking, melt a knob of butter in the pan and spoon over the steak. If you would like to rest the steak, cover in tin foil and rest for up to 5 minutes.