Rare Rump Steak with Radish, Tenderstem® Broccoli, Asian Greens, Chilli, Soy and Roasted Peanuts
This beautiful and nutritious dish is inspired by the flavours of Asian cooking. Slice the steaks at a jaunty angle just before plating up and you will have a stunningly presented but (secretly) very simple to prepare dish to present to your guests or family. The recipe calls for Choy Sum greens. This literally means “vegetable heart” in Cantonese and can be applied to the “heart” or flowering stem of almost any vegetable including non-traditionally East Asian greens such as broccoli.
|for the steaks
|4 6oz rump steaks
|Salt and pepper
|1 tbsp olive oil
|for the dressing
|1 tbsp olive oil
|2 cloves garlic sliced
|1 red chilli sliced
|1 knob of ginger cut into matchsticks
|1 tbsp light soy sauce
|1 tbsp balsamic vinegar
|1 tbsp sesame oil
|for the vegetables
|100g radishes cut into quarters
|200g Tenderstem® broccoli trimmed
|200g Choy sum trimmed
|50g roasted peanuts crushed
Step by step
- Heat a large frying pan and while you are waiting for the pan to heat, season the steaks with salt and pepper.
- Once the pan is hot, add 1 tablespoon of the olive oil and cook the steaks for 2 minutes on each side, or for a little longer if you like your steak more well done, when cooked remove from the pan and keep in a warm place.
- In the same pan, add another tablespoon of olive oil and fry the garlic for 1 minute or until lightly toasted, now add the chilli and cook for a further 30 seconds, before adding the ginger, soy, balsamic vinegar and sesame oil.
- Once the dressing comes up to the boil, add the radishes and tenderstem and cook for one minute. Add the Choy sum and cook for a further minute, before removing from the heat.
- Slice the steaks and divide between 4 warm plates, top with the radish, tenderstem and Asian greens dressing, sprinkle with peanuts and serve at once.