Product Detail

Spiced Beef Rump with Pine Nuts & Labneh - Package

$55.00 $58.16

Preparation 15 mins | Cooking time 35-40 mins | Serves 6


800g beef rump steaks, trimmed

1 x Moroccan spice mix ( Ras al Hanout) 45g pouch

400g Labneh tub

1 x pine nuts 90g pack

1 bunch Tuscan cabbage

1 x lemon

200g grape tomatoes

250g round beans

1 x BAALBEK BAKERY small Lebanese bread (7 pieces)

(Pantry staples can be selected from the ADD ONS menu as needed)


4 x 200g beef rump steaks, trimmed

1 tbs extra-virgin olive oil

1 tbs ras el hanout (Moroccan spice)

1 cup labneh

1 tbs pine nuts, toasted

Tuscan Cabbage Salad

1 bunch Tuscan cabbage (cavalo nero), trimmed, washed and shredded

Juice of half a lemon

1 tbs extra-virgin olive oil

200g grape tomatoes, halved or quartered

250g round beans, cut into 4cm lengths

Lebanese bread, to serve


STEP 1: Brush steaks with oil and sprinkle both sides with spice, salt and pepper. Preheat a char grill or BBQ to very hot and cook steaks for 4-5 minutes per side or until cooked to your liking. Rest for 5 minutes. Slice.

STEP 2: Place Tuscan Cabbage in a large bowl with lemon juice, salt pepper and oil and turn to coat. Pour boiling water over round beans, leave for 5 minutes, drain. Combine cabbage with tomatoes and blanched beans.

STEP 3: Serve beef rump with salad and labneh topped with pine nuts, drizzled with a little extra oil if you like.

Bon Appetite...Enjoy :)

 Credit: Recipe and image courtesy of Australian Beef