Google: “Rump steak is one of the more reasonably priced of the recommended grilling cuts. While it does have a firmer texture, it also has a rich flavour. But because of its firmer texture, be careful to not overcook it. This is performed best when cooked to medium or medium rare.”
Google: “Quinoa is a flowering plant in the amaranth family. It is an herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains.”
I know it’s not well presented; the rumps shrink and mushrooms a bit charred. What I am after is the flavour, comfort, hearty, colourful and delicious meal. Let’s get dinner ready.
To make Quinoa salad
1/2 cup uncooked quinoa, rinsed in a deep sieve
1 cups water
1/2 cucumber, seeded and chopped
1 tomato, chopped
6-8 button mushrooms chopped
2 sprigs finely chopped parsley
1/8 cup olive oil
1/8 cup lemon juice
1/2 Tbs red wine vinegar
1 clove garlic, minced
black pepper, to taste
Grill rumps and mushrooms
4 x 150 g rump steaks, about 2cm thick
2 tbs olive oil
2-4 Tsp dried rosemary
2 garlic cloves, minced
160 g button mushrooms
Juice lemon, about 1/4 Tbs
1 Tbs Worcestershire sauce
squirt sweet chili sauce (OPT)
Side extra (OPT)
1 avocado, cut into cubes
1 red capsicums, cut into bite size
To cook the quinoa:
Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
In a large serving bowl, combine cucumber, tomato and parsley. Set aside. In small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Beat until blended, then set aside.
Once quinoa is cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavour, let salad rest for 5 to 10 minutes before serving. Serve chilled or at room temperature.
To grill rumps and mushrooms:
Preheat oven to 200°C. Place steaks, oil and rosemary into a shallow dish. Turn to coat. Marinate for 20 minutes for flavours to develop.
Heat a grill. Cook steaks for 4 minutes a side for medium-rare, or to your liking. Rest, loosely covered with foil. Add mushroom when steak is done one side. Drizzle oil over mushroom and season with salt and pepper.
Cook mushroom for 5-8 minutes until tender. Add lemon juice and cook for 1 minute. Spoon mushroom next to quinoa, place steak next to quinoa, followed by avocado and red capsicum. Then squirt sweet chili over steak. Enjoy with a glass of red wine.
Note: You can serve it on fresh greens with an extra drizzle of olive oil and squeeze of lemon juice for dressing. This salad keeps well in the refrigerator, covered, for about 4 days.