Pistachio crusted rump steaks with roasted beetroots and asian dressing

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Cooking Instructions

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.