Speedy Dukkah Beef Rump Steak

Nutrition per serve

Ingredients

• 300g chat potatoes
• 2pcs beef rump steaks
• 10g dukkah
• 50g yoghurt ranch dressing
• 20g sunflower seeds
• 50g mixed salad leaves
• 23ml olive oil
• 10ml white wine vinegar

Method

1. Step 1 — Cook potatoes
   Halve the unpeeled potatoes, quartering any large ones. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain.
2. Step 2 — Cook steaks
   Meanwhile, drizzle the steaks with olive oil and season with salt and pepper. Heat a medium frypan over high heat until hot (see Kitchen 101). Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Scatter over 2 tsp dukkah and turn to coat. Remove from the pan and rest for 3 mins.
3. Step 3 — Make potato salad
   While the steaks are resting, combine the ranch dressing, 1 tsp white wine vinegar and 1 tsp water in a large bowl and season with salt and pepper. Add the potato and half the sunflower seeds and toss to coat.
4. Step 4 — Dress salad leaves
   Combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.
5. Step 5 — Serve up
   Divide the steaks, potato salad and salad leaves among plates. Scatter with the remaining dukkah and remaining sunflower seeds. 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.

Allergens

Sulfit, Almond, Sesamsamen, Milch