Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

Spiced beef rump with pine nuts and labneh

Spiced beef rump with pine nuts and labneh
Prep time10 min
Cook time10 min
Total time20 min
Servings4
01

Ingredients

  • 4 x 200g beef rump steaks, trimmed
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp ras el hanout or Moroccan spice
  • 1 cup labneh
  • 1 tbsp pine nuts, toasted

Kale salad

  • 1 bunch Tuscan kale (cavalo nero), trimmed, washed and shredded
  • 1 tbsp extra-virgin olive oil
  • 250 g grape or baby roma tomatoes, halved/quartered
  • 200 g green beans, 4cm lengths
02

Step-by-step method

  1. 01
    Brush steaks with oil and sprinkle both sides with spice, salt and pepper. Preheat a char grill or BBQ to very hot and cook steaks for 4-5 minutes per side or until cooked to your liking. Rest for 5 minutes. Slice.
  2. 02
    Place kale in a large bowl with lemon juice, salt pepper and oil and turn to coat. Pour boiling water over green beans, leave for 5 minutes, drain. Combine kale with tomatoes and blanched beans.
  3. 03
    Serve beef rump with kale salad and labneh topped with pine nuts, drizzled with a little extra oil if you like.