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Grilled rump steak with a smoked paprika bean salad Recipe

Grilled rump steak with a smoked paprika bean salad Recipe
Method
  • 1

    Heat a griddle pan until hot.

  • 2

    Season the rump steak with salt, pepper and some sunflower oil. Cook on the grill for 3 minutes each side.

  • 3

    Cut the cherry tomatoes into half. Dice the onion and garlic. Pick the leaves from the parsley and roughly chop.

  • 4

    Heat a frying pan and add a splash of olive oil. Sweat the onions with a pinch of salt until soft and translucent. Add the chopped garlic and cook for a further minute. Add the herbs and spices and cook for a minute. Add the tomato vinegar, reduce to a syrup and then add the mange tout. Cook the mange tout for a couple of minutes with a splash of water and when they are cooked add the tomatoes and tinned beans. Finish with the chopped parsley and check the seasoning.

  • 5

    For the yogurt: Mix the yogurt with the mustard and season with fine salt.

  • 6

    To serve:

  • 7

    Place some bean salad in the middle of the plate. Slice the steak into 5 pieces on an angle and serve on top. Finish with a spoonful of the mustard yogurt.

Chef's tip

«When cooking a steak remove the meat from the fridge atleast half an hour before cooking to ensure even cooking.»

A warm bean salad spiced with smoked paprika, served with a chargrilled rump steak and mustard flavoured yogurt.

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  5mins

Ingredients for people

  • Rump steak (200g) : 6 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 30 ml

  • For the garnish(es)
  • Cherry tomatoes on the vine : 150 g
  • Onion(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Flat leaf parsley : 0.5 bunch
  • Mange tout : 100 g
  • Tinned haricot bean(s) : 200 g
  • Smoked paprika : 5 g
  • Cayenne pepper : 2 g
  • Dried oregano : 5 g
  • Thyme sprig(s) : 2 whole
  • Freshly ground black pepper : 6 Turn
  • Red wine vinegar : 20 ml
  • Fine salt : 6 pinch(es)

  • For the cream
  • Greek yogurt : 100 g
  • Fine salt : 3 g
  • Maille wholegrain mustard : 10 g
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