340g Celtic Pride PGI Welsh Beef Rump Steak (CH Code 2161)
100g quinoa, cooked
160g tender stem broccoli
40g blanched hazelnuts
1 tbsp honey
2 tbsp olive oil
Salt and pepper to taste
- Juice one orange into a bowl and mix in with the honey, olive oil and salt and pepper. Use half of the mixture to marinate the steak, and save the other half for the quinoa.
- Lightly steam the broccoli until just cooked and mix in a bowl with the cooked quinoa, remainder of the marinade and spinach leaves. Meanwhile toast the hazelnuts in the pan for a few minutes before chopping them.
- Season the steak with salt and pepper and cook in a pre-heated and oiled frying pan to your preference. Remove from the pan and leave to rest for a few minutes before cutting into thin slices.
- Peel and slice the other orange and serve over the salad mixture. Finish the salad by adding the steak and hazelnuts, and serve warm.For more Welsh Beef recipes visit eatwelshlambandwelshbeef.com