Indian-Spiced Beef Rump Steaks

Nutrition per serve

Ingredients

• 150g green beans
• 1bunch coriander
• 1clove garlic
• 20g masala seasoning
• 2pcs beef rump steaks
• 150g basmati rice
• 130g natural yoghurt
• 15ml vegetable oil
• 10g butter

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Trim the beans. Pick the coriander leaves and finely chop the stems. Crush ½ garlic clove*. Combine half the masala seasoning and 2 tsp vegetable oil in a large bowl and season with salt and pepper. Add the steaks and turn to coat.
2. Step 2 — Cook masala rice
   Rinse the rice until the water runs clear. Melt 10g butter in a small saucepan over medium heat. Cook the coriander stems and remaining masala seasoning for 30 secs, then stir in the rice. Add 250ml (1 cup) water, cover and bring to a simmer. Reduce the heat to low and cook for 12 mins or until the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Roast beans
   Meanwhile, put the beans on the lined tray, drizzle with 2 tsp vegetable oil, season with salt and pepper and toss to combine. Roast the beans for 15 mins or until tender and blistered.
4. Step 4 — Pan-fry steaks
   While the beans are roasting, heat a medium frypan over high heat until hot (see Kitchen 101). Reduce the heat to medium-high and cook the steaks, turning regularly, for 4-6 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
5. Step 5 — Serve up
   Combine the yoghurt and garlic in a bowl and season with salt and pepper. Divide the rice, beans and steaks among plates and scatter over the coriander leaves. Serve with the garlic yoghurt and enjoy!
6. Step 6 — Kitchen 101
   It's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough. To ensure tender beef, it's also important to slice the steak against the grain.

Allergens

Milch, Sulfit