Made in one pan, this dish is made by grilling the finest locally sourced rump steak with green beans and cherry tomatoes. The steak is then sliced thin and tossed through sundried tomato paste to finish.
20 Minutes. Absolutely delicious.
400g Australian premium rump steak
1/3 cup sundried tomato paste
200g green beans
1 packet cherry tomatoes
Prepare steak & vegetables
Combine steak with a drizzle of olive oil, salt and pepper. Top and tail beans.
Heat a lightly oiled frying pan to high heat. Add the steaks to the pan and cook for 3 minutes on each side (medium). Once cooked, remove steaks from pan. Set aside.
Cover with foil and rest for 3 - 5 minutes.
Note: your steak will smoke. This is ok. Do not over oil pan or steak.
Open a window and set range hood fan on high.
Bring same pan to a high heat with a drizzle of olive oil. Add cherry tomatoes and cook for 4 – 5 minutes or until blistered, shaking the pan as they cook. Season with salt and pepper. Add the beans and toss well. Sauté for another 4 – 5 minutes. Remove from heat. Toss through the sundried tomato paste.
Using a sharp knife, very thinly slice the steaks. Toss with the veg then serve onto plates.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
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