[GFYF] Seared Beef Rump & Charred Courgette
with Parmesan & Chargrilled Capsicum Yoghurt
- Sulphites
- Milk
Ingredients
300 g
Beef Rump
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Rocket leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1
Lemon
Nutrition
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, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• While the steak is resting, slice lemon into wedges. • In a small bowl, combine chargrilled capsicum relish and Greek-style yoghurt. • To the bowl with the zucchini, add rocket leaves and a generous squeeze of lemon juice. Season to taste.
• Thinly slice beef. • Divide seared beef rump and charred courgette between plates. Sprinkle over grated parmesan cheese. • Serve with capsicum yoghurt. Enjoy!
