Spiced Beef Rump with Pine Nuts and Labneh

Preparation: 10 minutes | Cooking: 10 minutes | Serves: 4

This Middle-Eastern dish is delicious, healthy, satisfying and perfect for Summer. If you are on a low carb diet, just leave out the bread and you’re good to go! Thanks to Australian Beef for this great recipe – it’s officially one of our favourite beef rump recipes!

Ingredients

• 4 x 200g beef rump steaks, trimmed
• 1 tbsp extra virgin olive oil
• 1 tbsp ras el hanout or Moroccan spice
• 1 cup labneh
• 1 tbsp pine nuts, toasted

Kale salad:

• 1 bunch kale, trimmed, washed and shredded
• Juice of half a lemon
• 1 tbsp extra virgin olive oil
• 250g grape or baby Roma tomatoes, halved/quartered
• 200g green beans, 4cm lengths
• Lebanese bread to serve

Method

1. Brush steaks with oil and sprinkle both sides with spice, salt and pepper.
2. Preheat a char-grill or BBQ to very hot and cook steaks for 3-4 minutes per side. Rest for 5 minutes, then slice against the grain.
3. Place kale in a large bowl with lemon juice, salt, pepper and oil and turn to coat. Pour boiling water over green beans. Leave for 5 minutes then drain. Combine kale with tomatoes and blanched beans.
4. Serve beef with kale salad and labneh. Top with pine nuts and a drizzle of oil.