Steak recipes Archives

Steak recipes

Pan-fried steaks with blue cheese and sun-dried-tomato butter

15 minutes (7 minutes a side, depending on the thickness of the steaks)

Steak recipes

Steak normandy

3 hours, 15 minutes

Pistachio crusted rump steaks with roasted beetroots and asian dressing

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 40 minutes

Ingredients

1 large bunch fresh beetroot, cleaned
olive oil, for coating
sea salt and freshly ground black pepper, to taste
4 x 200 g matured free-range rump steaks
2 T olive oil
100 g raw pistachios, roughly chopped
pickled ginger, for serving

For the Asian dressing, combine:

1 stem lemon grass, finely grated
1 x 5 cm thumb fresh ginger, peeled and finely grated
4 T red-wine vinegar
2 cloves garlic crushed and chopped
2 T extra-virgin olive oil

Method

Preheat the oven to 180ºC.
Coat the beetroots in a little olive oil, season to taste, then individually wrap in tinfoil and place on a baking tray. Bake for 30 to 40 minutes, or until slightly soft and fragrant. Heat a nonstick frying pan over a high heat. Rub the steaks with olive oil then roll in the pistachio until evenly coated. Fry for 4 minutes a side, or until done to your liking.
Remove from the pan then leave to rest for 5 to 7 minutes.
Toss the warm beetroots in the Asian dressing then serve alongside the pistachio-crusted steaks. Scatter with pickled ginger then season to taste.

Per serving: 3252.7kJ, 46.5g protein, 62.6g fat, 24.5g carbs

TASTE’s take:
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Pistachio crusted rump steaks with roasted beetroots and asian dressing

Pistachio crusted rump steaks with roasted beetroots and asian dressing

Ingredients

Method