Beef Steaks with Beetroot, Carrot and Creamy Balsamic Salad
Ready in 30 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 24, 2017.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 24, 2017.
Alternatively, cook beef on BBQ for about 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking.
Ingredients
Roast Potatoes
- 1 bag diced potatoes, any liquid drained
- 1 tablespoon potato spice mix
Beetroot, Carrot and Creamy Balsamic Salad
- 1 pear
- 1 carrot
- ½ pack beetroot (optional, adults)
- ½ bag baby spinach
- ½-1 sachet balsamic dressing
- 2 tablespoons aioli
Beef Steaks
- 1 pack beef rump steaks (at room temperature)
To Serve
- 1 sachet toasted pumpkin seeds
- Remaining aioli
Steps
-
Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium (if using). Pat potatoes dry and toss on prepared tray with a drizzle of oil and potato spice mix. Season and spread in a single layer. Bake (on second highest rack) for about 20 minutes, until tender. Turn once during cooking. Turn oven to high grill. Grill potatoes for about 5 minutes, until golden and crispy.
-
Thinly slice pear and grate carrot and beetroot (if using). Place in a large bowl with spinach, balsamic dressing and first measure of aioli. Season to taste and toss to combine. Set aside.
-
Heat a drizzle of oil in a large fry-pan on high heat. Pat beef dry and season.
-
Cook beef for about 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered in foil, to rest before slicing thinly against the grain.
-
To serve, divide roast potatoes, sliced beef and beetroot, carrot and creamy balsamic salad between plates. Sprinkle over toasted pumpkin seeds and serve remaining aioli on the side.
Nutritional Information
Energy |
2681 kj 641 kcal |
---|---|
Protein | 36.6g |
Carbohydrate | 31.2g |
Fat | 40.6g |