Spiced Beef Rump with Pine Nuts and Labneh

beef rump recipes

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 Tuscan kale (cavalo nero), 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 chargrill or BBQ to very hot and cook steaks for 4-5 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.