Pistachio-Crusted Rump Steaks & Asian Dressing recipe | TASTE

Ingredients

• 1 large bunch fresh beetroot, cleaned
• olive oil, for coating
• sea salt and freshly ground black pepper, to taste
• 4 x 200 g matured free-range rump steaks
• 2 T olive oil
• 100 g raw pistachios, roughly chopped
• pickled ginger, for serving
• For the Asian dressing, combine:
• 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