Main Meals

Pistachio crusted rump steaks with roasted beetroots and asian dressing

25 minutes
40 minutes
Wine/Spirit Pairing
Simonsig Shiraz 2006

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  • 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

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:
From rib-eye to rump, sirloin to fi llet, these quick and easy ways with beef elevate steak to a whole new level.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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