Sizzling Double Beef & Roasted Root Veggie Toss
with Garlic Yoghurt Dressing
- Milk
Wholesome roasted veggies and a juicy cut of beef rump - what could be more delish? It's topped with a creamy garlic yoghurt to keep it low in calories (and carbs!), so you'll be licking the plate clean without any of the guilt.
Ingredients
600 g
Beef Rump
1
Red Onion
1
Plain Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1
Beetroot
1 packet
Orange Kumara
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut beetroot into 1cm chunks. Cut kūmara into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, finely chop garlic. Roughly chop cucumber.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt. Stir to combine and season to taste. Set aside.
• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the beef, turning, for 4-5 minutes each side, or until cooked to your liking (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
• While the steak is resting, add the baby spinach leaves, cucumber and a drizzle of red wine vinegar to the tray of roasted veggies. • Toss to combine and season to taste.
• Slice the steak. • Divide the steak and roasted kūmara toss between plates. Spoon any resting juices over the steak. • Drizzle over the garlic yoghurt dressing to serve. Enjoy!
