Big dish.

Since i haven't updated in a while, i thought id do it with a massive dish, so here it comes.


S2

beef:
1 400-500g rump steak
1 orange, zest and juice
1 tsp chili flakes
1 tsp dried oregano
1 tsp Dijon
3 crushed garlic cloves
salt to season

chicken:
4 chicken thighs, deboned
2 tsp tomato paste
2 tsp white wine vinegar
1/2 tsp cayenne pepper
1 tsp mustard powder

salad:
1 lebanese cucumber or 1/2 a normal cucumber
1/2 red onion, sliced
250g canned corn, drained
250g red kidney beans, drained
3 plum tomatoes, deseeded and chopped
1 small red chili, deseeded and chopped

dressing:
30ml olive oil
30ml white wine vinegar
10 leaves of fresh mint
2 cloves of garlic

Score the beef and combine the marinade, season and drop the beef into the marinade.
Combine the paste for the chicken and dress it.
In a blender, mix the dressing well.
Fry the chicken 7 minutes on each side, when you flip the chicken add the beef into another pan and fry for 3 min each side for medium rare, let the beef rest for a minute or two while the chicken gets ready.
In a bowl, combine the salad and dress it with the mint dressing.
Divide the rump in two, serve with 2 chicken thighs each with some extra mint leaves as garnish.

drink: peroni