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    Beef with a Robust Red

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    Beef with a Robust Red

    • Preparation time: 15 minutes, plus 15 minutes resting time
    • Cooking time: 15 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 600g British Rump Steak
    • 1 tbsp olive oil
    • 1 tsp ground cumin
    • Juice of 1 lemon
    • 50g pack Waitrose Wild Rocket
    • 1 tbsp Inferno Horseradish Cream Sauce
    • 1 small clove garlic, crushed
    • 200g tub Total Greek Yoghurt


    1. Trim the fat off the steaks, cut the steaks into large cubes and place in a bowl with the oil, cumin, half the lemon juice and seasoning. Leave at room temperature for 15 minutes.
    2. Meanwhile, make the dip: place the rocket (reserve a few leaves for garnishing), horseradish and garlic in a food processor and whizz until finely chopped. Add the yogurt, a little seasoning and 2 tbsp cold water, and pulse for a few seconds more to make a smooth sauce. Add a little lemon juice, to taste, then chill until ready to serve.
    3. Preheat the grill to high. Thread the steak onto 8 skewers and grill for 5-8 minutes until lightly browned but still a little pink in the centre. Serve with the dip and a handful of rocket leaves.

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    Drinks recommendation

    Château Ka Source de Rouge 2005 Bekaa Valley, Lebanon


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