Jamie Oliver Rump Steak Salad
For the hardened pros out there add extra sliced red chilli for colour. Rub the steak with a pinch of sea salt and black pepper.
Italian Seared Beef Recipe By Jamie Oliver 5 Ingredient Cookbook Ingredients I Used Organic Ingred Jamie Oliver 5 Ingredients Beef Recipes Organic Cooking
If youre eating steak and chips then a 10oz-er between two is a bit stingy but in this context it was more than enough.
Jamie oliver rump steak salad. Add 4-6 rosemary sprigs. Allow to infuse for 5 minutes while the meat is resting then squeeze in the lemon juice. Season the steak with salt pepper olive oil and thyme then fry it quickly in a searing hot pan.
For the curry sauce we used some more of the paste along with a tin of coconut milk. Or create a herb brush by tying woody herbs like thyme or rosemary to the handle of a wooden spoon and brush it over the steak every minute or so. Slice the steak into strips and place it on top of the salad.
Rub the steak with a knob of butter the sweetness from the butter will make it taste divine. Tear up the lettuce and coriander grate the carrot and chop the cucumber and spring onions. Rub the strips of lemon zest between your finger and thumb to release the oils and add them to the pan too.
Sprinkle the garlic straight into the pan. Sear the steak in the hot pan for 2 minutes on each side for medium or to your liking then remove to a plate to rest discarding the piece of fat. First up are the ingredients for the steak.
FOR THE DRESSING 1 pack 105g pickled ginger 2 limes. Pataks curry paste lemon rump steaks and coriander. Add a good squirt of olive oil to the mixing bowl and mix everything.
Arrange the salad ingredients on a large platter. Rocket salad Add rocket leaves halved cherry tomatoes and sliced red onion to a mixing bowl. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper.
FOR THE SALAD 50g cashew nuts 1 tbsp sunflower seeds 2 tbsp sesame seeds 1 romaine lettuce 1 large carrot 1 bunch radishes 12 cucumber 1 large bunch fresh coriander 3 spring onions 1 punnet cress 1 pack alfafa sprouts. For the yoghurt dip we used yoghurt mint and lemon. Jamie has a knack of making a small steak go a long way and this was no exception.
Squeeze some lime juice. The grill pan was put on high heat and the oven turned on to 180C. Peel and finely slice the garlic and halve the tomatoes.
FOR THE STEAK 1 rump steak 450g fat removed 2 tsp Chinese five-spice olive oil. 1 x 105g pack of pickled ginger 2 limes 1 tbsp fish sauce 1 tbsp low-salt soy sauce 1 tbsp sesame oil ½ a fresh red chilli. Halve a garlic clove and rub it over the steak every time you turn it.
Add the steak to a hot pan then cook for 6 minutes for medium-rare or to your liking turning every minute. Bash the garlic with the palm of your hand or the side of a knife and add it to the oil. For more flavour try one or a combination of the following Halve a garlic clove and rub it over the steak every time you turn it.
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