Oregano Beef Rump & Grilled Courgette Salad
with Pear & Lemon
Tonight’s juicy beef rump is oh-so-flavourful, glazed in an oregano-honey sauce that’s the perfect mix of sweet, sour and herbaceous. Paired with a fresh salad with smokey grilled courgette tossed through, this meal is fresh and effortlessly delicious!
Ingredients
1 sachet
Chilli Flakes
1 sachet
Dried oregano
2
Garlic
300 g
Beef Rump
2
Courgette
1
Lime
1
Pear
1 packet
baby spinach & rocket mix
Nutrition Values
Cooking Steps
• Thinly slice courgette into strips lengthways. • Finely chop garlic. Slice lemon and pear into wedges. • In a small bowl, combine dried oregano, garlic, the honey and a squeeze of lemon juice.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook courgette in batches, turning until tender, 2-4 minutes each side. Season and transfer to a bowl.
• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat, then add oregano-honey mixture, turning beef to coat. • Transfer to a plate and rest for 5 minutes.
• To the bowl with courgette, add spinach and rocket mix, pear, a pinch of chilli flakes (if using), squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Slice beef. • Divide herby glazed beef rump and courgette salad between plates. • Spoon any remaining pan sauce over the beef to serve. Enjoy!
