Beef Rump Steaks with Parmesan Veggies and Balsamic Glaze

Beef Rump Steaks with Parmesan Veggies and Balsamic Glaze

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 14, 2018.



  • 600g kumara
  • ½ cauliflower
  • 1 pack cauliflower spice mix
  • 1 carrot
  • ½ pack shaved Parmesan cheese
  • 30g sliced almonds
  • 100g rocket
  • 20g golden raisins


  • 550g beef rump steaks

To Serve

  • ½ lemon
  • 1 pack balsamic glaze

Have Handy

  • olive oil
  • pepper
  • salt


  1. Prep veggies Preheat oven to 230°C. Preheat BBQ hot plate to medium-high (if using). Dice kumara 2cm; cut cauliflower into medium florets, until you have 2-3 cups worth; cut carrot into 1cm rounds.
  2. Roast veggies Toss veggies on a lined oven tray with cauliflower spice mix and a drizzle of oil. Season and roast on top rack of oven for about 20 minutes, until tender and cauliflower is starting to brown.
  3. Cook beef When cauliflower has 12 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Pat beef dry and season. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook this on the BBQ. Rest, covered, for 3 minutes.
  4. Grill veggies When veggies are tender, remove from oven and toss. Sprinkle over Parmesan cheese and almonds. Turn oven to high grill and cook veggies for 2-3 minutes, until golden and crispy.
  5. Finish veggies Remove cooked veggies from oven, then toss through rocket and raisins. Season to taste with salt. Slice beef thinly against the grain. Cut lemon into wedges.
  6. Serve cauliflower and beef topped with balsamic glaze, a drizzle of olive oil and lemon juice.

Nutritional Information

Energy 2115 kj
505 kcal
Protein 36.2g
Carbohydrate 40.2g
Fat 21.3g