Rump steak with courgette, lemony feta and walnuts
By OcadoLife
Published on 17 January 2022
A zingy, zippy, protein-packed salad that’s
easy to rustle up. Try adding some smoked paprika or cajun spice to the steak marinade for a little kick.Time and servings
14 minsTotal time
2Servings
10 minsPrep time
4 minsCooking time
Ingredients
- 2 beef rump steaks
- 150 g of feta, broken into small chunks
- 2 lemons, zest and juice
- 4 tbsp of extra virgin olive oil
- 3 courgettes, julienned or grated
- 75 g of walnuts, toasted or roughly chopped
Method
Step 1
Add the steaks to a bowl with the grated zest and juice from 1 of the lemons along with 1 tbsp of olive oil and seasoning. Coat both sides of the steaks and set aside.Step 2
Put the julienned or grated courgettes into a large bowl and drizzle over the remaining 3 tbsp olive oil, season, and add the zest and juice of the remaining lemon.Step 3
Mix in the feta and walnuts.Step 4
Bring a non-stick griddle or frying pan to a high heat, then place the steaks in and leave for 2 mins. Turn the steaks over and cook for a further 2 mins. Depending on the thickness of your steaks, 4 mins should be roughly medium cooked. Remove from the pan and set aside for 5 mins to rest.Step 5
Once the steaks are rested, slice and serve with the salad.