Seared Beef Rump Steaks & Roasted Veggies with Walnut Vinaigrette

Ready in 40 minutes • Serves 1
This dish most recently appeared in My Choice (3 Nights For 1) on Sunday, June 23, 2024.

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Enjoy this twist on a classic steak & chips meal tonight. Paired with lots of veggies and finished off with feta and a walnut vinaigrette, these tender rump steaks will have you raving for days.

Ingredients

Veggies

200g potatoes, diced 3cm
1/2 beetroot, diced 1cm
1 cauliflower quarter, chopped
1 drizzle of oil
1/4 pack Mediterranean lemon spices
1/4 tsp salt

Vinaigrette

1/4 pack chopped walnuts
1/2 tsp balsamic vinegar
1/2 Tbsp extra-virgin olive oil
1/2 tsp wholegrain mustard

Beef

1 drizzle of oil
150g beef rump steak

To Serve

25g feta cheese, crumbled

Steps

Preheat oven to 220°C (or 200°C fan bake).
Dice potatoes 3cm, dice beetroot 1cm and chop cauliflower. Spread in a single layer on 1-2 lined oven trays and toss with oil, measure of spices and salt measure. Bake for about 30 minutes, until tender and golden. Swap trays halfway through, if needed, for even cooking.
Heat a dry frypan on medium heat. Toast walnuts, stirring often for 2-3 minutes, until golden and fragrant. Transfer to a bowl and reserve pan. Add remaining vinaigrette ingredients to bowl with walnuts, whisk and season to taste with salt and pepper. Set aside for serving.
When veggies have about 15 minutes cook time remaining, return reserved pan to medium-high heat with oil. Pat beef dry and season with salt and pepper. Cook beef for 3-4 minutes each side for medium or until cooked to your liking. Set aside, covered, to rest.
Toss spinach through cooked veggies (S2 & S4 only). Thinly slice beef.
Top veggies with beef. Drizzle with walnut vinaigrette and crumble over feta.

Nutritional Information

Energy	2723 kj 651 kcal
Protein	43.7g
Carbohydrate	33.4g
Fat	36.3g