Rump steak with stuffed pointed peppers
very easy
50 mins
50 mins
Ingredients
- 1 glass (370 ml) green olives; without stone
- 1 glass (370 ml) black olives; without stone
- 125 g White bread
- 2 Onions
- 1/2 bunch Thyme
- 1 collar Basil
- 125 g dried soft tomatoes
- 250 g Feta
- 200 g Double cream cream cheese
- 7-10 Tbsp Pepper
- 8–10 green pointed peppers (approx. 55 g each)
- 8–10 Rumpstaks (approx. 250 g each)
- 7-10 Tbsp Salt
- 3 TABLESPOONS Butter
- 2 TABLESPOONS Oil
- 1 TABLESPOON demerara sugar
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Grill tray
Directions
- 1
Drain the olives and cut into rings. Cut bread into small cubes. Peel and finely dice onions. Wash the thyme, shake dry, remove leaves from the stems and chop finely. Wash basil, dab dry, pluck leaves and cut into fine strips, except for something to garnish. Cut tomatoes into small cubes. Crumble the feta, mix with cream cheese, tomato and basil and season with pepper
- 2
Cut off the lid of the peppers, remove the seeds, wash the peppers. Fill the peppers with the feta cream, close the opening with foil. Place in a grill tray. Dab meat dry, season with salt. Grill the bell peppers on a hot grill with turning for 10-12 minutes, steaks with turning for 6-8 minutes
- 3
Melt the butter in a pan. Fry bread cubes in it until golden brown and put them into a bowl. Heat the oil in a hot pan and sauté the onion. Sprinkle with sugar and allow to caramelize slightly. Add thyme and olives and fry briefly. Season with pepper, add to the bread cubes in the bowl and mix. Season steaks with pepper, sprinkle with olive crumbs. Add paprika and garnish with basil. Serve with toasted flat bread, curd dip and ketchup
Nutrition Facts
540 kcal
14 g
26 g
63 g
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