• ‘See Top Steak Tips!’ (below left). Season beefrump with salt and pepper. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until 
cooked to your liking. 
• Transfer to a plate to rest.

• Meanwhile, roughly chop tomato and cucumber. 
• Roughly chop brown onion (see ingredients). 
• Finely chop garlic. 
• Zest lemon to get a pinch, then slice into wedges. 
• Drain and rinse black beans. 

• While the beef is resting, wipe out frying pan and return to medium-high heat with 
a drizzle of olive oil. 
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Cook onion and 
black beans, until tender, 4-5 minutes. Add garlic and Mexican Fiesta spice 
blend and cook until fragrant, 1 minute. 
• Remove pan from heat, then add a splash of water and gently crush the beans
with a potato masher or fork. 

TIP: Add another splash of water if the beans look dry.

• In a large bowl, combine lemon zest, tomato, cucumber and mixed salad leaves
with a generous squeeze of lemon juice and a drizzle of olive oil. Toss to coat and 
season to taste. 
• Slice beef. 
• Divide Mexican black beans, zesty tomato and cucumber salad and seared beef 
rump between plates. 
• Serve with any remaining lemon wedges. Enjoy!