Cooking guideline based on 3cm thick steak Rare: 4 minutes on each side Med-rare: 5 minutes on each side (recommended) Medium: 6 minutes on each side Well-done: Not recommended Variations: Substitute fillet with rump or sirloin steak
Pre-heat the oven to 200°C/390°F.
To make the dukkah, heat a small frying pan and dry roast the nuts and sesame seeds until golden.
Remove the nuts and sesame seeds from the pan and dry roast the coriander seeds, cumin seeds, peppercorns and paprikafor a minute or two to release the flavours. Stir in the sugar and salt.
Add the toasted nuts and spices to a food processor and pulse until you have a semi-fine texture. This process can also be done by hand using a mortar and pestle.
Drizzle olive oil over the cubed butternut and toss with 3 tablespoons of dukkah, the chilli flakes and season well with salt.
Roast the butternut in the preheated oven for 20 minutes or until cooked through and turning golden.
In the meantime, make the tahini dressing by whisking all the dressing ingredients together until well combined. Season with salt to taste and set aside for serving.
Lightly coat the rump steaks in olive oil and generously season with salt and freshly ground black pepper. Grill the rump in a smoking hot griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
Leave the meat to rest for half its cooking time before slicing it into slivers.
Make the salad by combining the juicy steak slices, dukkah roasted butternut, rocket, mint, red onion and pomegranate rubies. Before serving, drizzle the tahini dressing over the top and sprinkle with toasted almonds.