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Grilled Rump Steak and Cheese Flatbread

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Ardross Rump steaks are full of flavour and this recipe works equally well for a simple summer supper, or as a barbecue option.

Grill one well-seasoned rump steak per person to taste. Set aside and keep warm.
Warm a flatbread per person.
Stir-fry 100g sliced mushrooms, and a crushed clove of garlic, until mushrooms soften. Add a handful of fresh spinach, 200g fresh mozzarella and 100g soft blue cheese, such as Strathdon or Lanark. Heat through until cheese melts and spinach wilts.
Slice steaks and stir through mushroom mixture.
Pile onto flatbreads and drizzle with 1 tablespoon Little Doone Balsamic dressing.
Serve immediately


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