The trick to making your veggie sides as good as the main event? Just give them a little TLC! With a few classic flavours, this broccoli and carrot more than holds its own with succulent lemon pepper beef.
lemon pepper spice blend
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Place the potato, a drizzle of olive oil and a pinch of salt and pepper on the oven tray lined with baking paper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!
While the potato is roasting, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). In a medium bowl, place the beef rump, lemon pepper spice blend, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat and set aside.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli, carrot and a splash of water and cook, tossing occasionally, until tender, 7-8 minutes.
Add the garlic and cook until fragrant, 1 minute. Add the Dijon mustard, a drizzle of olive oil and a pinch of salt and pepper and stir to coat the veggies. Transfer to a medium bowl and cover to keep warm.
Return the pan to a high heat and add the beef rump. Cook until cooked to your liking, 2-3 minutes on each side (depending on thickness). TIP: This will give you a medium steak, so cook a little less for rare or a little longer for well done. Transfer to a plate, cover with foil and let the beef rest for 5 minutes.
Thinly slice the lemon pepper beef. Divide the seared lemon pepper beef, roast potatoes and mustard veggies between plates. Serve with garlic aioli.