Shared recipe · Persian
Persian rump steak omelette with cucumber salad and yoghurt
Serves 4 · 35 min cook
Griddled yoghurt-marinated rump on a soft herb omelette, with a lemony cucumber and tomato salad and thick yoghurt.
Ingredients
Spices
- 0.5 tspBlack pepper
- 1.5 tspSalt
Protein
- 600 gBritish native breed thick cut rump steak
- 4large eggs
Veg
- 400 gCucumber
- 20 gFresh dill
- 30 gFresh parsley
- 2 clovesGarlic
- 2 tspOnion granules
- 1Red onion
- 300 gTomatoes
Dairy
- 250 gFull-fat Greek yoghurt
Sauce
- 2Lemons
- 2 tbspOlive oil
Method
- 1Pat the rump steak dry. Stir 100 g of the Greek yoghurt with the juice of 1 lemon, both garlic cloves grated, 1 tsp of the onion granules, 1/2 tsp of the salt and the black pepper. Coat the steak and leave it for 10 minutes.
- 2Halve the cucumber lengthways, scoop out the seeds and cut it into small dice. Dice the tomatoes and the red onion the same size. Chop the parsley and dill. Toss the cucumber, tomatoes and red onion with 10 g of the parsley, 5 g of the dill, the juice of half the remaining lemon and 1/4 tsp of the salt.
- 3Heat a grill pan over high heat until smoking. Scrape most of the marinade off the steak so it does not burn, then griddle 3–4 minutes a side until well browned outside and still soft and pink in the centre, about 52°C if you probe it. Rest 5 minutes, then slice across the grain.
- 4Beat the large eggs with the remaining parsley and dill, the remaining 1 tsp onion granules and 1/2 tsp of the salt.
- 5Warm the olive oil in a non-stick frying pan over medium heat. Pour in the eggs and cook 4–5 minutes, drawing the set edges in so the liquid egg runs under, until the top is just set and the base is golden. Slide out and cut into 4.
- 6Taste the salad and add the last 1/4 tsp salt if it needs it. Put a piece of omelette on each plate, lay the sliced steak on top, spoon over the salad and the remaining 150 g Greek yoghurt, and finish with the last lemon half cut into wedges.