Pan-fried rump steak with spiced salt and fresh beetroot salsa

Pan-fried rump steak with spiced salt and fresh beetroot salsa recipe

It may look like a gourmet dish that will take hours, but this tender and spicy pan-fried rump steak with spiced salt and fresh beetroot salsa is finished in a flash. Protein-packed and flavourful, it’s an easy and delicious weekday supper idea.

Pan-fried rump steak with spiced salt and fresh beetroot salsa

Serves: 2
Cooking Time: 30 mins

Ingredients

  • glug of olive oil
  • 1 large rump steak or 2 smaller ones
  • 30ml (2 tbsp) Maldon sea salt
  • 30ml (2 tbsp) garam masala spice blend
  • peeled and cubed raw beetroot, to garnish
  • sliced spring onion, to garnish

Instructions

1

Heat a pan over very high heat and add a glug of olive oil. In batches if necessary, fry either 1 large rump steak or 2 smaller ones until cooked to your liking and allow to rest on a board, 10 minutes. While the steak rests, make the spiced salt by combining 30ml (2 tbsp) Maldon Sea Salt with 30ml (2 tbsp) garam masala spice blend. Serve the steak sliced, with a sprinkling of spiced salt to taste and a fresh salsa of peeled and cubed raw beetroot and sliced spring onion.

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