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Seared rump steak with chilli avocado salad

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Seared rump steak with chilli avocado salad

5 to 10 minutes

92 of 122

Seared rump steak with chilli avocado salad

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 to 10 minutes

Ingredients

400 g marinated rump
3 T olive oil
Juice of 1 lemon
Black pepper
Avocado
Fresh green leaves
chillies, diced
Slivers of red onion

Method

Marinate matured rump steak in olive oil, the juice of lemon and a good crack of black pepper.

Place a pan over a high heat and, when hot, sear the steak, fat side down first.

Fry for 5 to 10 minutes a side or until charred and cooked to your liking.

Remove from the heat and leave to rest.

Plate the steak and top with scoops of creamy avocado, fresh green leaves, diced chillies and slivers of red onion.

Cook's note: If you love succulent, melt-in-your mouth beef try Woolies new dry-aged beef. The Beef Steaks are available in T-Bone, Sirloin, Rib Eye and Rump.

Woolworth’s dry-aged beef is slowly matured in a closely controlled, dry environment until it is wonderfully tender and full of flavuor. It’s then skillfully cut by hand into respective steak cuts. The steaks are matured for a minimum of 28 days, (i.e. between 28 and 42 days).