1 sachet
Garlic & Herb Seasoning
300 g
Beef Rump
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Slaw Mix
1 packet
Potato
2
Carrot
• Preheat oven to 240°C/220°C fan-forced. Cut carrots and potato into bite-sized chunks. • Place carrot and potato 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.
• When the potato and carrot has 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, in a medium bowl, combine slaw mix, mayonnaise and a drizzle of white wine vinegar. Season to taste.
• Slice seared steak. • Divide roasted potato and carrot, slaw and steak between plates. Spoon over any steak resting juices. • Top steak with chargrilled capsicum relish. • Serve with mayonnaise. Enjoy!