Beef Rump Steaks with Dill Yoghurt & Kumara Chips

Beef Rump Steaks with Dill Yoghurt & Kumara Chips

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, October 3, 2021.
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A delicious New Zealand beef rump steak with a juicy centre, served to your liking with skinny kumara chips and a fresh dill yoghurt sauce, PLUS served with a super fresh feta enriched salad.

Ingredients

Kumara

  • 1/2 tsp oil
  • 200g kumara, cut into skinny chips

Dill Yoghurt

  • 1/4 cup yoghurt
  • 1 bunch dill, roughly chopped

Beef

  • 1/2 tsp oil
  • 1/2 pack Greek Spices
  • 275g lean beef rump steak

Salad

  • 1 tsp red wine vinegar
  • 1/2 tsp olive oil
  • 50g feta cheese, diced 1cm
  • 1 capsicum, diced 2cm
  • 1 Lebanese cucumber, diced 2cm
  • 1 baby cos lettuce, roughly chopped

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Cut kumara into skinny chips and toss on a lined oven tray with oil. Season with salt and pepper and roast for 25-30 minutes, until golden and tender.
  3. Roughly chop dill and combine in a small bowl with yoghurt. Season to taste with salt and pepper and set aside for serving.
  4. Roughly chop lettuce and dice cucumber and capsicum. Dice feta and toss all in a larger bowl with vinegar and olive oil. Set aside for serving.
  5. Heat oil in a large fry-pan on medium-high heat. Pat beef dry and season with salt and pepper. Coat in 1/2 pack Greek spices and cook for about 4 minutes each side, for medium (depending on thickness), or until cooked to your liking. Rest, covered, before thinly slicing.
  6. Kumara with salad and beef. Serve dill yoghurt on the side.

Nutritional Information

Energy 1730 kj
413 kcal
Protein 40.2g
Carbohydrate 22.1g
Fat 17.2g