Double Seared Beef Rump & Charred Courgette
with Broccoli & Lemon
Turn up the heat with tonight’s juicy beef rump, served with a charred courgette salad and smokey-sweet capsicum relish yoghurt that brings the whole dish to life. It’s bold, bright, and bursting with big BBQ vibes—no grill required!
Ingredients
600 g
Beef Rump
1 packet
Rocket leaves
1
Lemon
1
Courgette
1
Broccoli
Nutrition Values
Utensils
Cooking Steps
• Thinly slice courgette lengthways. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook courgette, turning until tender, 2-4 minutes. Transfer to a large bowl and season. Set aside to cool slightly.
• Meanwhile, season beef rump generously with salt and pepper. • Return frying pan to high heat, with a drizzle of olive oil. • When oil is hot, cook the beef, in batches, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
- While steak is cooking, cut broccoli into small florets, then roughly chop the stalk.
- Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. Microwave broccoli on high until just tender, 2-4 minutes.
- Drain broccoli, then transfer to serving plates, season and cover to keep warm.
- Meanwhile, slice lemon into wedges.
- To bowl with charred courgette, add rocket leaves, a generous squeeze of lemon juice and olive oil. Toss to combine and season.
- Thinly slice beef.
- Divide seared beef rump and charred courgette salad between plates with steamed broccoli. Serve with any remaining lemon wedges. Enjoy!
