Seared Rump Steak & Roast Veg Loaded Pearl Couscous
with Zesty Yoghurt and Greek Style Cheese
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- Mustard
- Soya
- May contain traces of allergens
Try something new with our Seared Rump Steak & Roast Veg Loaded Pearl Couscous. Inspired by Middle Eastern feasting dishes, tender rump steak is served atop loaded pearl couscous for a hearty and flavoursome meal.
Ingredients
250 grams
Beef Rump Steak
2 unit(s)
Carrot
450 grams
Potatoes
250 grams
Cooked Beetroot
1 sachet(s)
Chermoula Spice Mix
150 grams
Pearl Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
½ unit(s)
Lemon
1 sachet(s)
Roasted Spice and Herb Blend
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Bring a medium saucepan of water to the boil with ½ tsp salt for the pearl couscous.
Trim the carrots, then quarter lengthways (no need to peel). Chop widthways into small pieces. Chop the potatoes into 1cm chunks (no need to peel).
Cut each beetroot into 2cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
Put the carrots, potatoes and beetroot onto a large baking tray.
Drizzle with oil and season with salt and pepper. Sprinkle over the chermoula and toss to coat.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through cooking.
Add the pearl couscous to the boiling water, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins.
Once cooked, drain in a sieve, pop back in the pan with a drizzle of oil and stir through to stop it sticking together.
Meanwhile, put the cider vinegar in a large bowl with the honey and olive oil (see pantry for amount). Season with salt and pepper and mix.
Next, halve the lemon.
In a small bowl, add the yoghurt in a small bowl and squeeze in the lemon juice. Season with salt and pepper and mix.
Heat a drizzle of oil in a large frying pan on high heat.
Drizzle with steaks with oil, season with salt and pepper and sprinkle over the roasted spice and herb blend. Use your hands to rub it over the meat.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 4 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Add the roasted veg and couscous to the bowl with the dressing. Crumble in half the Greek style salad cheese and mix.
Divide the peal couscous and veg between bowls.
Thinly slice the steak and place on top.
Spoon over the lemon yoghurt and crumble over the remaining Greek style salad cheese.
