Lose It! – July 2019

64 LOSE IT! VOLUME 31

800g rump steak

2 tsp paprika

Himalayan salt and

black pepper

2 tbsp ghee

FOR THE BLUE

CHEESE SAUCE

1¼ cups cream

50g blue cheese,

crumbled

extra blue cheese for

the topping

FOR THE TOMATO

SALAD

2 Roma tomatoes

cut into 8

2g fresh parsley

1 tbsp lemon juice

2 tbsp extra-virgin

olive oil

RUMP STEAK

& BLUE CHEESE

SAUCE WITH A

TOMATO SALAD

SERVES 4

1. Place the rump steaks on a board and allow to come to
   room temperature. Sprinkle with paprika and season well.


2. Heat the ghee in a heavy-based cast iron pan and cook
   the steaks until done to your liking. Remove and allow to rest,
   covered, for 5 minutes before slicing.


3. For the sauce: Gently heat the cream in a small pot, add
   the crumbled cheese and allow to melt. Season and remove
   from the heat.


4. For the salad: Toss together the tomatoes, parsley and
   lemon juice. Drizzle with olive oil and season.


5. To serve: Serve steaks with cheese sauce and tomato salad.
   Top the steaks with a little extra crumbled cheese.

KEEP ON TRACK per serving

FAT 42G CARBS 7G PROTEIN 50G