Pistachio-Crusted Rump Steaks & Asian Dressing recipe
Elevate your dinner with these pistachio-crusted rump steaks served alongside roasted beetroots and a zesty Asian dressing. A rich and vibrant dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Serving platter
- Plate
Ingredients
- 1 large bunch fresh beetroot, cleaned
- olive oil, for coating
- sea salt
- freshly ground black pepper
- 4 x 200 g matured free-range rump steaks
- 2 T olive oil
- 100 g raw pistachios, roughly chopped
- pickled ginger, for serving
- 1 stem lemon grass, finely grated
- 1 x 5 cm thumb fresh ginger, peeled and finely grated
- 4 T red-wine vinegar
- 2 cloves garlic crushed and chopped
- 2 T extra-virgin olive oil
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