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
- 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
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.