Gremolata Beef Rump Steak

Steps

1. Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Preheat a BBQ grill or hot plate to medium-high (if using). Dice kumara 1cm, place on prepared tray, spray with oil and season. Roast for 22-25 minutes, until tender. Turn once during cooking.
2. While kumara cooks, dice broccoli florets 1cm. Trim ends off green beans and cut in half widthways. Cook broccoli and green beans in pot of boiling water for 2-3 minutes, until tender with a bite. Drain, rinse under cold water and drain well.
3. Heat a medium, dry fry-pan on medium-high heat. Pat beef dry, spray with oil and season. Add to pan and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 3-5 minutes. Alternatively, cook on BBQ.
4. While beef cooks and rests, finish making salad. Dice tomato 1cm; tear cos into small pieces; very thinly slice red onion (if using). Add to a medium bowl with broccoli and beans, herb dressing and lemon juice. Toss well and season to taste.
5. Finely chop parsley and mix with lemon zest in a shallow bowl. Once beef has rested, slice thinly against the grain and toss with resting juices (if desired), parsley and lemon zest. Season to taste.
6. Finely chop parsley and mix with lemon zest in a shallow bowl. Once beef has rested, slice thinly against the grain and toss with resting juices (if desired), parsley and lemon zest. Season to taste.