Beef Rump & MiniCrops Mix Salad

Recipe by
Nico Rasile
Servings:
2
Prep Time
5
mins
Cooking TIme:
25
mins
Total Time:
30
mins
Difficulty:
*
*****

Ingredients

2x 200g rump steaks

1 clove of garlic

50g butter

10ml olive oil

2g salt

2 shallots (50g)

100ml white wine vinegar

50g sugar

100ml water

1g Thyme

Method

For the pickled shallots:

In small pan place the water, sugar, white wine vinegar, thyme and bring it to a simmer. Peel and slice the shallot into rings. When the pickle comes to a simmer, drop the rings in then once pickled pull off and leave to cool.

Cooking the steak:

Pre-heat the oven to 180c. Place an ovenproof frying pan on the stove on a high heat.  Once hot drizzle in oil. Season your steak with salt. Colour all around. Once coloured add to the pan with butter and the clove of garlic.  Cook to your preference.

Serve:

Drain off the shallot rings on kitchen towel, and dress the micro green salad with an little oil.


Minicrops ingredients used:

SALE

Micro Mix

30g
£
2.60
2.60
In Stock
Out of Stock
Nico Rasile

Nico is a graduate of Royal Academy of Culinary Arts and has over 20 years experience working as a chef in some of London’s most prestigious restaurants including the Wolseley, Dinner by Heston, and Odette’s. Nico joined MiniCrops as Head of Food and Recipe Development because he is a champion of the ingredients he works with and passionate about sustainable food.

All Recipes by this chef