Seared Steak, Prawns & Roasted Kūmara Toss
with Garlic Yoghurt Dressing
- Milk
- Crustaceans
Wholesome roasted veggies and a juicy cut of rump steak & prawns - what could be more delish? It’s topped with a creamy garlic yoghurt for a light yet delicious addition, so you'll be licking the plate clean without any of the guilt.
Ingredients
1
Kumara
300 g
Beef Rump
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Baby Leaves
1
Garlic
1
Beetroot
200 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
1 tsp
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. • Cut the beetroot into small chunks. Cut the 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. • Add a dash of water to the tray and roast until tender, 20-25 minutes. Set aside to cool slightly.
• While the veggies are roasting, finely chop the garlic. • Roughly chop 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.
• 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. Transfer to a plate to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a paper towel-lined plate.
• 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, prawns and roasted kūmara toss between plates. Spoon any resting juices over the steak. • Drizzle over the garlic yoghurt dressing to serve. Enjoy!
