Rump steak with zucchini fries and tarragon dip

37 min
- Preparation 20 min
- Cooking 17 min

Recipe recommendation for WMF Multi Taste Hot Air Fryer

Ingredients

2 People

2 tsp. Colorful pepper mixture
Salt
Olive oil
300 g Rump steak
1 Yellow zucchini
100 g Panko breadcrumbs
100 g Flour
1 Egg
0.5 tsp. Paprika powder
0.5 tsp. Garam masala
0.5 tsp. Garlic powder
4 Sprigs tarragon
1 Shallot
1 Garlic
200 g Greek yogurt

Preparation

Step 1

Activate the grill function and preheat the grill plate with ridged side up for 15 minutes. Crush the pepper, brush the rump steak with a little olive oil, season with salt and pepper and set aside. Wash the zucchini, cut into eighths and slice into thick French fry strips. Divide the flour, egg and Panko breadcrumbs into 3 bowls. Season the egg with a little salt and the breadcrumbs with paprika powder, garam masala and garlic powder.

tsp. Colorful pepper mixture

Salt

Olive oil

g Rump steak

Yellow zucchini

g Panko breadcrumbs

g Flour

Egg

tsp. Paprika powder

tsp. Garam masala

tsp. Garlic powder

Step 2

Place the steak on the hot grill plate and grill for 7 minutes using the grill function. After cooking, wrap the meat in aluminium foil and let it rest. In the meantime, coat the zucchini fries in flour, dip in egg and cover in breadcrumbs. Once the steak is cooked, spread the zucchini fries on the grill rack and fry using the hot air fryer function for 10 minutes at 200°C.

Step 3

Peel and finely dice the shallot and garlic and finely chop the tarragon leaves. Stir the yogurt in a bowl until smooth and mix in the diced shallot, garlic and tarragon. Season with salt and pepper to taste. Remove the steak from the foil, cut into slices and arrange on plates with the crispy zucchini fries and dip.

Sprigs tarragon

Shallot

Garlic

g Greek yogurt