Ingredients

Method

• 4 cleaned beetroot
• 2 T olive oil
• 400 g free-range rump steak
• 2 T olive oil
• Crack of black pepper
• 2 cups pomegranate juice
• 1/3 cup sugar
• Crumbled plain feta*

Method

Ingredients

Preheat the oven to 200°C. Rub cleaned beetroot in olive oil, season and roast for 25 to 35 minutes. Marinate free-range rump steak in olive oil and a crack of black pepper.
Place a saucepan over a medium to high heat, add pomegranate juice and sugar and simmer for 10 to 15 minutes, or until reduced and sticky.
Allow to cool. Fry the steak in a smoking hot pan for 5 minutes a side, then set aside. Serve sliced with the roast beetroot, drizzled with the pomegranate reduction and topped with crumbled plain feta*.