Beefmaster Steak Sharma Bowl

Celebrate the warmer winter days together with this share plate

Preparation Time

15 minutes

Cooking Time

20 minutes




  • 300g Beefmaster Rumptail Steaks
  • 20ml Olive Oil
  • 10ml Smoked Salt or Regular Sea Salt
  • 62.5ml Mint (chopped)
  • 2 Large Sweet Potatoes
  • 200ml Sunflower Oil
  • 250g Hummus
  • 1 Cucumber, julienned
  • 1 cup Cherry Tomatoes
  • 100g Sundried Tomatoes
  • 6 Pitas, Toasted


Rub the rumptail steak with smoked salt, pepper, olive oil and fresh mint. Set aside to marinate for a few minutes.

With a spiralizer tool, slice the sweet potatoes into curly shaped fries. Alternatively slice long julienne/ matchstick slices.

Heat the sunflower oil in a large heavy bottomed skillet over medium high heat. To check whether the oil is hot enough; drop a small piece of sweet potato into the hot oil, it should bubble immediately. Begin to fry the sweet potato until crispy and golden brown. Drain on a paper towel and keep warm.

Place a griddle pan over high heat. When piping hot, add the rumptail steak. Grill 4 minutes per side for the perfect medium-rare cut. Or alternatively to the desired degree of doneness

Set the steak aside to rest for at least 10 minutes.

Meanwhile assemble a large plate with the hummus spread out, sliced cherry tomatoes, cucumber sticks and sundried tomatoes. Top with thinly sliced rumptail steak and crispy sweet potato fries. Enjoy!

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