Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 bunch broccolini
- 5milliliter virgin olive oil spray
- 1 lemon, juiced
- 2tablespoons dukkah
- 425grams can no added salt chickpeas, rinsed and drained
- 1 clove garlic, sliced
- 2tablespoons slivered almonds, toasted
- 454grams frozen edamame
- 500grams beef rump steak, thick cut
Method
Step 1 of 5
Spray steak on both sides with oil and coat with dukkah. Place edamame into a large heatproof bowl and cover with boiling water. Set aside for 3 minutes. Drain and set aside until cool enough to handle.
Step 2 of 5
Meanwhile, slice broccolini stems and separate heads into small florets. Place into a heatproof bowl and cover with boiling water. Set aside for 2 minutes. Drain and refresh in cold water. Squeeze peas from edamame and discard pods.
Step 3 of 5
Heat a frying pan over medium-high heat. Add steak and cook for 5 minutes each side, or until cooked to your liking. Transfer to a plate, cover with foil and keep warm.
Step 4 of 5
Wipe pan clean and spray well with oil. Add chickpeas and garlic and cook for 1 minute, until warmed through. Add edamame, broccolini and juice. Cook for 3-4 minutes until warm.
Step 5 of 5
Thinly slice steak. Spoon pea salad onto serving plates and top with steak and almonds.
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