Easy Seared Steak & Chargrilled Capsicum Relish
with Veggies & Tomato Salad
- Almond
- Milk
- Sulphites
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Colourful, nutritious and flavoursome - these are just a few of the ways we can describe this amazing plate of steak and veggies. Topped with a punchy chargrilled capsicum relish, your insides will love it just as much as your tastebuds do. *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
2
white turnip
1 sachet
Garlic & Herb Seasoning
1 packet
flaked almonds
(Contains: Almond; )
1 packet
Beef Rump
1
tomato
1 bag
salad leaves
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and white turnip into bite-sized chunks. • Place carrot and turnip on a lined oven tray. Drizzle with olive oil and sprinkle over garlic & herb seasoning. Season with salt and toss to coat. Spread out evenly, then bake until tender, 25-30 minutes.
• While the veggies are baking, heat a large frying pan over a medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Transfer to a bowl.
• When the veggies have 10 minutes cook time remaining, place beef rump between two sheets of baking paper. Using a meat mallet or rolling pin, pound beef until slightly flattened. Season on both sides. • Return frying pan to a high heat with a drizzle of olive oil and the butter. Season beef on both sides. When oil is hot, cook beef, turning for 5-6 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Meanwhile, roughly chop tomato. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato and mixed salad leaves. Toss to coat.
• Slice seared steak. • Divide roasted veggies, tomato salad and steak between plates. Spoon over any steak resting juices. • Top steak with chargrilled capsicum relish. Sprinkle toasted almonds over salad. • Serve with mayonnaise.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The chargrilled capsicum relish was a standout, with many praising its delicious taste; some found it overpowering.
- Ease of prep: Reviewers found this meal quick and easy to prepare, with clear instructions that even novice cooks could follow.
- Suggestions: Consider mixing the relish with mayonnaise to improve flavour; reduce cooking time for vegetables to prevent overcooking.
- Portions: Some found the vegetable portions small, particularly for four people; consider adding extra vegetables if needed.
