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Pattaya Daily News

19 March 2007 :: 16:03:06 pm 19178


The chilli and lemon rub gives the steak a really gutsy flavour and a wonderful crust when cooked.
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Preparation time: 10 minutes
cooking time: 20 minutes
Serves: 2
468 kcal/21.3g fat per serving

Grated rind of 1 lemon 2 garlic cloves 1/2 tsp each cumin seeds, chilli powder and coarse sea salt 1 tsp dried oregano 2 Rump Steaks (weighing approximately 225g each) 50g couscous 1 tbsp extra virgin olive oil Juice of 1/2 lemon 2 tbsp chopped parsley Salt and freshly ground black pepper 2 large ripe tomatoes, halved 1 tbsp sunflower oil
(1) Preheat the oven to 200°C, gas mark 6. Place the lemon rind, garlic and cumin seeds in a pestle and mortar, grind well. Stir in the chilli powder, sea salt and oregano, until mixed well.

(2) Rub mixture into the steaks, cover and leave in the fridge on the bottom shelf for 30 minutes. Mix together the couscous, oil, lemon juice and parsley. Season well.

(3) Halve the tomatoes and place on a baking tray. Sprinkle with the couscous mixture, roast for 15-20 minutes until the tomatoes are tender and the topping is crunchy and golden.

(4) To cook the steaks, heat the sunflower oil in a frying pan and cook for 3-4 minutes each side or until done to your liking. Remove from the pan and leave to rest for 4-5 minutes.

(5) Serve the steaks with the crunchy topped tomatoes and boiled new potatoes.

Reporter : PDN staff   Photo : Internet   Category : Eating

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