Seared rump with pearl couscous

Seared rump with pearl couscous

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  • 4
  • Easy
  • Dairy free Health conscious
  • 10 minutes
  • 20 minutes
  • Woolworths Delheim Cabernet Sauvignon Merlot 2019


  • 3 cups water
  • 300 Woolworths pearl couscous
  • 1 x 700 g Woolworths free-range mature thick-cut beef rump steak 
  • sea salt and freshly ground black pepper, to taste
  • 200 g Woolworths frozen petit-pois, cooked
  • 200 g baby spinach, for serving
  • For the green sauce:
  • Woolworths prepared garlic, ginger, chilli and fresh turmeric cubes 
  • ¼ cup olive oil
  • 2 T red wine vinegar
  • 10 g fresh coriander
  • sea salt, to taste

Cooking Instructions

1. Bring the water to the boil, season with salt, then add the couscous and a dash of olive oil. Boil for 15 minutes, or until tender, then drain.

2. Cook the steak to your preference and set aside to rest.

3. To make the green sauce, place 1 cube green chilli in a blender with half the ginger cube and half the garlic cube, with the remaining ingredients. Blend to incorporate.

4. To serve, toss a couple of spoonfuls of the green sauce through the pearl couscous and serve with the peas, baby spinach and thinly sliced steak.

Find more steak recipes here. 

Cook's note: Resting your steak is essential. It allows the meat to relax and to absorb all of the juices

Photographs: Andrea Van Der Spuy
Food assistant: Kate Ferreira

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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