Grilled Angus Rump with Cannelini SaladMarch 27, 2014
Perfectly grilled angus made complete with a fresh and hearty Tuscan-style salad.
Ingredients for two people
|2||angus rump steak|
|1/2||red onion, thinly sliced|
|2||garlic cloves, crushed|
|1 tin||cannellini beans, strained & rinsed|
|80 g||rocket, washed|
|3 tbs||olive oil|
For the steak
Heat some oil in a pan or griddle over high heat. Season your steak with salt and pepper on both sides just before you add the steak to the pan. Cook the steak for 3-4 minutes on either side. Cooking time will vary depending on your preference and the thickness of your steak.
Remove from the pan and leave aside, cover with foil, and leave to rest for 3 minutes. Tip: the closer you bring your steak down to room temperature before cooking it, the more tender it will be!
For the salad
While the steak is cooking, heat some oil in a pan over medium heat. Add the onion and garlic and sauté for no longer than a minute. Now add in the cannellini beans for a further 30 seconds or until just warmed through.
Remove from the heat and add to a salad bowl. Toss through the rocket, olive oil, and lemon juice. Season well with salt and pepper.
Serve your well rested steaks alongside the cannellini salad and enjoy!
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