Rump steak with bean salad

Name: Rump steak with bean salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 700 g Rump steak; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 glass (370 ml) white beans; 100 g cherry tomatoes; 2 Bundle (120 g) Rocket; 3 Spring onions; 6 Stem(s) Basil; 1 Garlic clove; 7-10 Tbsp grated peel and juice of 1/2 organic lemon; 1 TABLESPOON Honey; 3 TABLESPOONS Olive oil; 7-10 Tbsp pink pepper berries

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

700 g Rump steak
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 glass (370 ml) white beans
100 g cherry tomatoes
2 Bundle (120 g) Rocket
3 Spring onions
6 Stem(s) Basil
1 Garlic clove
7-10 Tbsp grated peel and juice of 1/2 organic lemon
1 TABLESPOON Honey
3 TABLESPOONS Olive oil
7-10 Tbsp pink pepper berries

Directions

1
Dab meat dry and cut into 4 pieces. Season meat with salt and pepper. Heat oil in a large pan. Brown the steaks on both sides for 2-3 minutes, take them out and put them on a baking tray lined with baking paper. Finish cooking in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 6 minutes. Take out and let rest for 5-10 minutes
2
Meanwhile, put the beans in a sieve, rinse and drain well. Wash the tomatoes, grate them dry and cut them in half. Wash the rocket and drain well. Clean and wash spring onions and cut into thin rings. Wash basil, shake dry and pluck leaves from the stems. For the vinaigrette, peel and finely chop the garlic. Mix garlic, lemon juice, lemon peel and honey.
3
Gradually mix in the olive oil. Season to taste with salt and pepper. Mix beans, tomatoes, rocket, spring onions, basil and vinaigrette. Arrange a steak and salad on plates. Sprinkle with pink pepper berries. Serve with brown bread