John Myers
Beef Rump Steaks with Cucumber Couscous
The perfect beef rump steaks with cucumber couscous recipe with a picture and simple step-by-step instructions.
- 300 g Beef rump steak
- 2 tbsp Olive oil
- Salt and pepper
- 1 tbsp Olive oil
- 1 medium sized Onion red
- 100 g Couscous fine
- 200 ml Water
- 0,5 Cucumber
- 3 Stems Lemon balm fresh
- 150 g Yogurt 10% fat
- 40 g Dried physalis
- 0,5 Lemon untreated
- Steaks 30min. Take out of the fridge before frying. Heat 2 tablespoons of olive oil in a pan and fry the steaks over high heat on both sides for about 3-5 minutes until crispy brown. Salt and pepper and place on a piece of aluminum foil with the frying fat, wrap for 15 minutes .let rest .
- In the meantime, halve the onion and cut into fine strips. Heat 1 tablespoon of olive oil in a saucepan. Put the onions in it over a medium heat for about 2 minutes. Fry. Pour 200ml of lightly salted water and bring to the boil. Stir in the couscous and cover and allow to swell according to the instructions on the packet.
- Peel the cucumber, cut in half lengthways, scrape out the seeds with a spoon, and cut the cucumber halves diagonally into pieces about 1cm wide. Pluck lemon balm from the stems, cut finely and stir into the yoghurt ..
- Fluff up the couscous with a fork and mix in the cucumber slices and physalis. Season with salt and pepper. Cut the lemon into wedges. Remove the steaks from the aluminum foil and cut into slices. Serve with cucumber couscous, lemon balm yogurt and lemon wedges.
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