Grilled Steak & Mediterranean Vegetables
35 mins active prep time, 4 servings
Ingredients (included in delivery)
- 2 capsicum, deseeded, cut into large pieces
- 1 red onion, peeled and cut into wedges
- 1 zucchini, roughly chopped
- 1 sweet potato, peeled and thinly sliced
- Cherry tomatoes
- 500g beef rump steak
- Mixed salad leaves, roughly chopped
- 1 avocado, thinly sliced
Ingredients (pantry items)
- 4 tbsp olive oil
- 1/4 cup fresh rosemary sprigs or dried rosemary
- 2 tbsp balsamic vinegar
In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Olive oil, garlic, soy sauce, sweet chilli sauce.
1. Preheat oven
Preheat oven to 200°C. Line an oven tray with baking paper.
2. Roast vegetables
Place capsicum, red onion, zucchini and sweet potato on the tray. Drizzle with half the olive oil and sprinkle with rosemary sprigs. Roast vegetables for around 25 minutes. Add cherry tomatoes to the pan and roast for a further 10 minutes, until all vegetables are tender.
3. Cook steak
Meanwhile, heat a chargrill pan on high. Cook steak for 4-5 minutes each side, or until cooked to your liking. Cover with foil and allow meat to rest for 5 minutes.
4. Prepare salad
To make the salad combine balsamic and olive oil in a small bowl. Add mixed lettuce leaves and avocado to a large bowl and drizzle with the dressing.
Thinly slice steak and serve on top of the roasted vegetables with a side of green salad.