Steak with Kumara Wedges, Aioli and Vegetable Toss

Steak with Kumara Wedges, Aioli and Vegetable Toss

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 18, 2015.
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Pan-fried steak with golden kumara wedges, aioli, and a vegetable toss that has broccoli, capsicum, green beans and lemon zest.

Ingredients

KUMARA WEDGES

  • 1 golden kumara, cut into 2cm wedges
  • 1-2 tablespoons olive oil

VEGETABLE TOSS

  • 1 head broccoli, cut into florets
  • 1 capsicum, core and seeds removed, thinly sliced
  • 150 g green beans, ends trimmed
  • 1/4 cup chicken stock
  • 1 tablespoon butter
  • Zest of 1 lemon (optional, adults)

AIOLI AND STEAK

  • 1/4 cup mayonnaise
  • 1 clove garlic, minced (optional, adults)
  • 1 tablespoon lemon juice (optional, adults)
  • 450 g beef rump steaks (at room temperature)

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ grill to high (if using).
  2. Toss kumara wedges with olive oil on prepared tray. Season with salt and pepper and roast until golden, about 25 minutes. Turn once during cooking.
  3. In a medium bowl, pour boiling water over broccoli and leave for 3 minutes, then drain. In a small bowl, mix mayonnaise with garlic and lemon juice (if using) and set aside.
  4. When kumara has been roasting for 15 minutes, heat a drizzle of oil in a large fry-pan on high heat (or use BBQ). Pat steaks dry with paper towels and season with salt and pepper. Cook for 1–2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest for 5 minutes before slicing against the grain.
  5. Wipe pan clean with paper towels and add a drizzle of oil. Stir-fry capsicum and beans for 2 minutes then add broccoli and stir-fry a further 1 minute, until vegetables are tender. Add stock and butter. Continue to toss until liquid has reduced to a thin glaze, about 2 minutes, add lemon zest (if using) and season with salt and pepper.
  6. Divide wedges, steak and vegetable toss between plates. Dollop some aioli on the side.

Nutritional Information

Energy 1982 kj
474 kcal
Protein 28.1g
Carbohydrate 33.8g
Fat 24.4g