Charcoal-grilled Nature's Fresh rump steak with soybean tabouleh
4 x 200g Nature’s Fresh rump steaks
sea salt flakes and freshly-ground black pepper
1 Tbsp mustard seed oil
½ cup whole buckwheat
1 cup chicken stock
2 cups frozen soybeans, thawed
seeds of 1 pomegranate
¼ cup walnuts, finely chopped
½ red onion, finely sliced
¼ bunch coriander leaves
finely-grated zest and juice of 1 lemon
1 Tbsp avocado oil
1 cup red wine
2 Tbsp unsalted butter
Season the steaks generously with salt and pepper, the drizzle with mustard seed oil. Set aside for 20 minutes.
Place the buckwheat in a sieve and rinse thoroughly, then combine with the stock in a small saucepan and set over a moderate heat. Cook for 15 minutes, until the liquid has almost completely absorbed, then fit the lid, turn the heat to low, then cook for 5 minutes. Turn the heat off and stand for 10 minutes.
Put the soybeans in a food processor and pulse until coarsely chopped, mix with the buckwheat, pomegranate seeds, walnuts, onion, coriander, zest, juice and avocado oil. Season with salt and pepper.
Cook the steaks over barbecue coals for 8 minutes, turning regularly, until medium. Allow to rest for 3 minutes. Boil the wine until reduced to 2 Tbsp, then whisk in the butter. Carve the steaks and serve with soybean tabouleh and red wine sauce.