Argentinian Spiced Rump

1. 4 x 200g Cleaver’s organic beef rump steaks
2. 1 tbsp dried mixed Italian herbs
3. 1 tsp smoked paprika
4. ½ tsp dried chilli flakes
5. 2 tbsp olive oil
6. 1 cup (150g) quinoa
7. 300g butternut pumpkin, peeled, cut into 2cm pieces
8. 1 bunch asparagus, peeled into ribbons
9. Parsley leaves, lemon wedges, to serve

• Preheat a char-grill pan or barbecue over medium-high heat. Brush steaks with half the oil and sprinkle with dried herbs and spices. Season and cook steaks for 4–5 minutes each side or until cooked to your liking. Rest steaks on a plate loosely covered with foil for 5 minutes.
• Meanwhile, prepare quinoa according to packet instructions. Drain.
• Microwave pumpkin on HIGH (100%) for 2–3 minutes or until just tender. Drain. Place quinoa, pumpkin and asparagus in a large bowl. Drizzle with remaining oil. Sprinkle with parsley leaves.
• Serve steaks with quinoa salad and lemon wedges.

Tip

Beef porterhouse or scotch fillet steak would also work well in this recipe.

Recipe and image sourced from Meat & Livestock Australia.