Zucchini Sheets with Rump Steak
PREP TIME 10 minutes
COOK TIME 10 minutes
2x 200g Pure Black rump steak
2 tbsp Pukara olive oil
2 Blue Banner pickled onions + 1 tbsp pickling stock
Pinch of Tasman sea salt
1 tbsp Robur Farm jalapeno goats cheese
2 spring onions, sliced
Fresh pea sprouts, to garnish
Coat each steak in ½ tbsp oil and place into a pan over medium heat. Sauté for approximately 2 minutes on each side. Remove and allow to rest for at least 5 minutes. Cut into 1-2cm slices.
Using the KitchenAid Vegetable Sheet Cutter, cut the zucchini into large sheets, approximately 8-10cm. Alternatively, use a sharp knife to thinly slice the zucchini.
Slice the remaining zucchini core into 0.5cm pieces and place in a pan over low to medium heat, sear for approximately 1 minute each side.
To make the dressing, add pickling stock, olive oil and a pinch of salt to a small jar. Screw the lid on and shake until well combined.
To serve, top zucchini sheets with sliced pickled onions, pan seared zucchini, a dollop of goats cheese, spring onion and sliced steak. Garnish with fresh pea sprouts and finish with a drizzle of the dressing.