California salad with rump steak

Name: California salad with rump steak
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 75 g Quinoa tricolor (e.g. by Davert; alternatively couscous); 7-10 Tbsp salt, pepper; 600 g Rump steak (piece); 3 TABLESPOONS Oil; 100 ml dark balsamic vinegar; 100 ml dry red wine; 7-10 Tbsp 2 1⁄2 tablespoons of brown sugar; 1 (10 g) pinch of ginger; 1 Organic Lime; 3 TABLESPOONS Soy sauce; 3 TABLESPOONS Sesame Oil; 150 g Red cabbage; 1⁄2 Federation Coriander; 2 carrots, 1 ripe mango; 1 ripe avocado; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

75 g Quinoa tricolor (e.g. by Davert; alternatively couscous)
7-10 Tbsp salt, pepper
600 g Rump steak (piece)
3 TABLESPOONS Oil
100 ml dark balsamic vinegar
100 ml dry red wine
7-10 Tbsp 2 1⁄2 tablespoons of brown sugar
1 (10 g) pinch of ginger
1 Organic Lime
3 TABLESPOONS Soy sauce
3 TABLESPOONS Sesame Oil
150 g Red cabbage
1⁄2 Federation Coriander
2 carrots, 1 ripe mango
1 ripe avocado
7-10 Tbsp Aluminium foil

Directions

1
Cook quinoa in 200 ml boiling salted water according to the instructions on the packet. Then drain, drain and allow to cool.
2
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Pat meat dry and season with salt and pepper. Heat 2 tablespoons of oil in a pan. Brown the meat in it for 4-6 minutes.
3
Remove, put the pan aside. Place meat on a baking tray and cook in a hot oven for 30-35 minutes. (Use a roast thermometer if possible: For a pink roasted rump steak, the core temperature should be 60-65°C) Re-heat pan with frying set.
4
Deglaze with vinegar and wine, stir in 1 tablespoon of sugar, bring to the boil and simmer until thick. Season to taste with salt and pepper, let cool down.
5
For the salad dressing, peel and finely chop the ginger. Wash the lime hot, dry it and grate the peel thinly. Squeeze the lime. Mix ginger, lime peel and juice, soy sauce, pepper and 1 1⁄2 tablespoon sugar.
6
Fold in 1 tablespoon of oil and sesame oil.
7
Clean, wash and finely chop the red cabbage. Wash coriander, shake dry, pluck leaves. Peel and wash carrots. Peel mango, cut flesh from stone. Cut avocado in half, first the stone, then the flesh from the skin.
8
Dice carrots, mango and avocado equally large. Mix everything with quinoa and salad dressing, let the salad steep. Remove the meat and let it rest in foil for about 10 minutes. Then cut open, arrange with salad and drizzle roast on top.