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Seared rump with pearl couscous

20 minutes

Seared rump with pearl couscous

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

3 cups water
300 Woolworths pearl couscous
1 x 700 g Woolworths free-range mature thick-cut beef rump steak
sea salt and freshly ground black pepper, to taste
200 g Woolworths frozen petit-pois, cooked
200 g baby spinach, for serving

For the green sauce:

Woolworths prepared garlic, ginger, chilli and fresh turmeric cubes
¼ cup olive oil
2 T red wine vinegar
10 g fresh coriander
sea salt, to taste

Method

1. Bring the water to the boil, season with salt, then add the couscous and a dash of olive oil. Boil for 15 minutes, or until tender, then drain.

2. Cook the steak to your preference and set aside to rest.

3. To make the green sauce, place 1 cube green chilli in a blender with half the ginger cube and half the garlic cube, with the remaining ingredients. Blend to incorporate.

4. To serve, toss a couple of spoonfuls of the green sauce through the pearl couscous and serve with the peas, baby spinach and thinly sliced steak.

Find more steak recipes here.

Cook's note: Resting your steak is essential. It allows the meat to relax and to absorb all of the juices

Photographs: Andrea Van Der Spuy
Food assistant: Kate Ferreira

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Fro-yo breakfast lollies

Marmite buttermilk rusks

Chicken liver pâté with home-made breadsticks

Vegan Thai coconut noodles

Sesame chicken noodles

Pork saltimbocca

Tihove

Chargrilled chipotle chicken

Shisa nyama-style pork chops

Baked sweet potato bowls

Overnight pork roast

Seared rump with pearl couscous

Seared rump with pearl couscous

Ingredients

Method