Seared Steak & Roasted Kumara Toss
with Garlic Yoghurt Dressing- Milk
Wholesome roasted veggies and a juicy cut of rump steak - 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. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
beetroot
1
cucumber
1 packet
Beef Rump
1 bag
salad leaves
1
Kumara
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
1 tsp
red wine vinegar (or white wine vinegar)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot into small chunks. Cut the kumara 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 add a dash of water to the tray and roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, finely chop the garlic. Roughly chop the cucumber.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and a splash of water. Stir to combine and season to taste. Set aside.
Place the beef rump between two sheets of baking paper. Pound the beef with a meat mallet or rolling pin until slightly flattened. Season the beef with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
While the steak is resting, add the salad 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 kumara toss between plates. Spoon any resting juices over the steak. Drizzle over the garlic yoghurt dressing to serve.
