Beef rump steak strips with tabbouleh

Ingredients for 4 servings:

• 1 lemon(s)
• 200 g couscous
• 500g rump steak(s)
• 300 g cherry tomatoes
• 20 g parsley
• 100 g arugula
• 12 ml Crema di Balsamic vinegar
• 5 tbsp oil
• salt and pepper
• Parsley, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Wash, zest, and halve the lemon. Place the couscous, some lemon zest, and salt in a large bowl. Pour hot water over it and let it stand for about 10 minutes, until the couscous has completely absorbed the liquid. Briefly rinse the rump steak under cold water and pat dry with kitchen paper. Heat 1 tablespoon of oil in a large pan and sear the steak for 3-4 minutes on each side. If you prefer your steak more well-done, double the cooking time and reduce the heat. Halve the cherry tomatoes and roughly chop the parsley, including the stalks. Cut the arugula into approximately 2 cm long pieces. Add the tomatoes, parsley, and arugula to the couscous and mix. Add 4 tablespoons of olive oil and approximately 2 tablespoons of lemon juice and season with salt and pepper. Cut the rump steak into approximately 1 cm wide strips. Arrange the salad on plates. Add the meat, drizzle with some balsamic cream and serve sprinkled with some parsley.