Beef Rump Steaks with Kumara Roasties

Beef Rump Steaks with Kumara Roasties

Ready in 35 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 17, 2019.



  • 800g kumara

Beef Steaks

  • 1 pack beef rump steaks
  • 1 pack beef spices

Broccoli Salad

  • 1 broccoli
  • 250g frozen peas
  • 1 baby cos lettuce
  • 1 pack Italian dressing
  • 1 pack sliced almonds

To Serve

  • 1 pack horseradish cream (optional, adults)

Have Handy

  • Oil
  • Salt & Pepper


  1. Cook kumara Preheat BBQ hot plate to medium (if using). Bring a medium pot of salted water to the boil. Preheat oven to 220°C. Dice kumara 2cm. Toss on a lined oven tray with a drizzle of oil. Season and roast for 25-30 minutes, until golden and tender.
  2. Cook broccoli and peas Roughly chop broccoli. Add to pot of boiling water with peas and cook for about 3 minutes, until bright green and tender. Drain, refresh under cold water and leave to drain. Pat beef dry and toss with beef spices, ½ tsp salt and a drizzle of oil. Leave some beef plain for fussier foodies.
  3. Cook beef When kumara has about 15 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium heat and cook beef for 3-4 minutes each side for medium (depending on thickness) or until cooked to your liking. Rest covered for about 5 minutes before slicing thickly and tossing back through resting juices. Reserve pan. Alternatively cook beef on BBQ.
  4. Finish salad Roughly tear lettuce and add to a bowl with broccoli, peas, Italian dressing and almonds. Season to taste.
  5. Serve roasties, salad and beef with horseradish cream. Serve with tomato sauce or plain mayo for fussier little foodies.

Nutritional Information

Energy 2787 kj
666 kcal
Protein 42.9g
Carbohydrate 57.6g
Fat 27.1g