Charcoal-grilled Nature's Fresh rump steak with soybean tabouleh

15 mins
30 mins
  • 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.