Rump steak with egg noodles and pineapple salsa
This rump steak with fresh pineapple salsa is based on a recipe from Dish Magazine, Issue #74.
The meat gets marinated in a ginger-soy sauce and is served with egg noodles, topped with a spicy pineapple salsa and crunchy peanuts.
The reserved marinade is cooked to a glorious sticky glaze and is drizzled over the meat and noodles.
800 grams rump or sirloin steaks, fat trimmed and cut 2cm pieces
sea salt and ground pepper
½ pineapple, finely diced
1 long red chilli, (optional) finely chopped
2 spring onions, finely chopped
1 teaspoon sesame seeds, toasted
100 grams rice noodles
3 bok choy, quartered lengthways
1 food4four marinade
Prepare all your ingredients.
Add the meat and marinade to a medium bowl; turn to coat well and marinate for 20 minutes.
Meanwhile, prepare your salsa; Combine the pineapple, chilli and spring onions in a small bowl. Toss to combine and set aside.
Chop your peanuts roughly and add to a small serving bowl. Toast the sesame seeds on a non-stick frying pan until fragrant. Remove and add to a small serving bowl.
Bring salted water to the boil in a medium saucepan. Add the noodles and bok choy; remove from the heat and let it stand, covered, for 10 minutes. Drain and set aside.
Tip the marinade left in the bowl into a small saucepan. Bring to the boil and simmer for 10 minutes until reduced and syrupy. Set aside.
Heat a saucepan over high heat, season the steak with salt and black pepper; stir-fry the steak until cooked to your liking.
To serve, divide the noodles and bok choy between the serving plates. Top with the steak and salsa; drizzle with the cooked marinade and sprinkle with peanuts and sesame seeds.