Related
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Prep Time:
10m
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Cook Time:
20m
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Total Time:
30m
Ingredients
- 500 grams rump steak
- 1 medium size sweet potato, peeled and cut into thin rounds
- 1 bunch broccolini, cut in half
- 50 grams goats cheese, crumbled
- 1/4 cup pepitas (pumpkin seeds), lightly toasted
- 2 large handfuls green beans, topped and tailed
- 1 handful snow peas, de-stringed
- Creamy Balsamic Dressing
- 1/3 cup extra virgin olive oil
- 5 teaspoons balsamic vinegar
- 2 teaspoons honey
- 1 heaped teaspoon tahini paste
- salt and pepper to taste
Method
- Mix all the ingredients for the dressing together in a jar with a lid. Set aside.
- Preheat oven to 200 degrees celsius.
- Place sweet potato rounds on a baking tray, lightly spray with olive oil spray (or use a small amount of oil to coat), sprinkle with salt and pepper and roast for 20 mins or until soft and slightly golden. Set aside.
- While the sweet potato is roasting, steam the green vegetables lightly, in the microwave or in a saucepan on the stove. Set aside.
- Brush each side of the rump steak with olive oil and season with pepper.
- Heat a non stick pan over a medium to high heat and add the piece of steak. When you see blood start to rise to the surface, turn the steak over. Cook for a few minutes on the other side or until cooked to your liking and then remove from the pan. Place on a plate, and cover with foil to allow to rest.
- Assemble together all the ingredients, layering the green vegetables on a plate, followed by the sweet potato.
- Thinly slice the steak and place on top of the vegetables.
- Sprinkle with goats cheese and pepitas and drizzle over the dressing.
