Grilled Rump Steak with Green Beans Salad and Citrus Vinaigrette
Grilled Rump Steak with Green Beans Salad and Citrus Vinaigrette
Ingredients (6 portions) Amount
Measure
Name
40.00
g
Onions, red ,chopped
9.00
g
Garlic, crushed
125.00
ml
Oil extra-irgin, plus more for grilling
2.00
ml
Salt
2.00
ml
ROBERTSONS Whole Black Peppercorns 6 x 800g
1.00
kg
Beef, rump imported cut into 3 equal pieces Salad
229.00
g
Green beans , halved and blanched
200.00
g
Tomatoes, cherry halved red and yellow
60.00
g
Onions, red thinly sliced
10.00
g
Jalapeno chillies, seeded and chopped thinly
17.00
g
Coriander, fresh (Cilantro)
40.00
g
Nuts, Peanuts raw roasted and chopped VINAIGRETTE
5.00
g
Knorr Lime Seasoning
60.00
ml
Water (cold)
Page 1
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
125.00
ml
Oil , extra virgin
15.00
ml
Fine Foods Chilli Sauce 6x2L
30.00
ml
fish sauce (chinese)
30.00
ml
Sherry vinegar
5.00
g
Orange zest , finely grated orange zest
2.50
ml
Salt
2.50
ml
ROBERTSONS Whole Black Peppercorns 6 x 800g
Preparation 1. In a blender, combine the onion, garlic, 1/2 cup of olive oil and 1 tablespoon of water and season with salt and pepper. Puree until smooth, then pour into a large re-sealable plastic bag. Add the steak, seal the bag and rub the steak with the marinade. Refrigerate for at least 2 hours or overnight. 2. In a large bowl, add the all the salad ingredients 3. In a bowl, mix Knorr Lime seasoning and water until well combined. 4. In a small bowl, whisk all of the ingredients. 5. Light a grill and oil the grate. Remove the steak from the marinade and Grill over moderately high heat until lightly charred outside and medium-rare within, about 3 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain.
Page 2
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
Ingredients (6 portions) Amount
Measure
Name
40.00
g
Onions, red ,chopped
9.00
g
Garlic, crushed
125.00
ml
Oil extra-irgin, plus more for grilling
2.00
ml
Salt
2.00
ml
ROBERTSONS Whole Black Peppercorns 6 x 800g
1.00
kg
Beef, rump imported cut into 3 equal pieces Salad
229.00
g
Green beans , halved and blanched
200.00
g
Tomatoes, cherry halved red and yellow
60.00
g
Onions, red thinly sliced
10.00
g
Jalapeno chillies, seeded and chopped thinly
17.00
g
Coriander, fresh (Cilantro)
40.00
g
Nuts, Peanuts raw roasted and chopped VINAIGRETTE
5.00
g
Knorr Lime Seasoning
60.00
ml
Water (cold)
Page 1
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
125.00
ml
Oil , extra virgin
15.00
ml
Fine Foods Chilli Sauce 6x2L
30.00
ml
fish sauce (chinese)
30.00
ml
Sherry vinegar
5.00
g
Orange zest , finely grated orange zest
2.50
ml
Salt
2.50
ml
ROBERTSONS Whole Black Peppercorns 6 x 800g
Preparation 1. In a blender, combine the onion, garlic, 1/2 cup of olive oil and 1 tablespoon of water and season with salt and pepper. Puree until smooth, then pour into a large re-sealable plastic bag. Add the steak, seal the bag and rub the steak with the marinade. Refrigerate for at least 2 hours or overnight. 2. In a large bowl, add the all the salad ingredients 3. In a bowl, mix Knorr Lime seasoning and water until well combined. 4. In a small bowl, whisk all of the ingredients. 5. Light a grill and oil the grate. Remove the steak from the marinade and Grill over moderately high heat until lightly charred outside and medium-rare within, about 3 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain.
Page 2
© 2016 Unilever Food Solutions service.unileverfoodsolutions.com
02.04.2016
