Grilled rump steak with a smoked paprika bean salad Recipe
- 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.
«When cooking a steak remove the meat from the fridge atleast half an hour before cooking to ensure even cooking.»
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Add to my shopping list A warm bean salad spiced with smoked paprika, served with a chargrilled rump steak and mustard flavoured yogurt.
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Ingredients for people
- Rump steak (200g) : 6 whole
- Fine salt : 6 pinch(es)
- Freshly ground black pepper : 6 Turn
- Sunflower oil : 30 ml
- 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)
- Greek yogurt : 100 g
- Fine salt : 3 g
- Maille wholegrain mustard : 10 g
