Photographer: James Moffatt. Stylist: Olivia Blackmore.
This rump steak salad with delicious and zesty Mediterranean flavours will see you through spring and summer. It makes a fresh and filling dinner for your family or an impressive barbecue option.
If you can’t buy farro, a whole spelt grain available from health food stores, you can use barley, brown rice or green lentils instead.
Ingredients
Method
Combine farro and the water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 45 minutes or until just tender. Drain.
Meanwhile, combine vinegar, garlic, marjoram and 1½ tablespoons of the oil in a large bowl; season to taste. Add the steaks; turn to coat in marinade. Stand steaks at room temperature for 30 minutes before cooking.
Meanwhile, make almond and capsicum pesto.
Drain steak from marinade. Cook steak on a heated grill plate (or barbecue) over high heat for 2 minutes each side for medium, or until cooked to your liking (see tips). Remove from heat; rest, covered loosely with foil, for 5 minutes.
Place farro and half the pesto in a large bowl with artichokes, olives, tomato, capsicum, beans, spinach and remaining oil; toss to combine, season. Divide among bowls. Thinly slice steak. Place steak on salad; top with remaining pesto.
ALMOND & CAPSICUM PESTO
Blend or process all ingredients until smooth; season to taste.
Farro can be cooked and pesto made several hours ahead. Keep tightly covered in the fridge.
This pesto is also great in tarts, on pizzas and with crostini.
Test Kitchen tips
Steak salad marinating tips
The steak can be marinated for up to 1 hour; avoid marinating for longer, as the vinegar will change the texture. If marinating for 1 hour, refrigerate the steak for the first 30 minutes and stand at room temperature for the next 30 minutes.
How to cook rump steak
The cooking time of the rump steak will depend on the thickness and the temperature. To accurately cook your steak to perfection, measure the temperature using a meat thermometer: 52°C for rare, 57°C for medium-rare, 63°C for medium, 66°C for medium-well and 71°C for well-done.
