Beef Rump Steak and Sweet Potato Mash

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs zucchini
• 250g cherry tomatoes
• 2pcs beef rump steaks
• 5g Italian seasoning
• 50g basil pesto
• 15ml olive oil
• 20g butter
• 10ml dijon mustard

Method

1. Step 1 — Prep vegetables
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Peel the sweet potatoes and cut into 2cm chunks. Quarter the zucchini lengthwise, then cut into 2cm chunks.
2. Step 2 — Cook sweet potato
   Put the sweet potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain, then return to the pan. Cover to keep warm.
3. Step 3 — Roast vegetables
   While the sweet potato is cooking, put the zucchini and tomatoes on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 12 mins or until golden and tender.
4. Step 4 — Cook steaks
   BEEF RUMP STEAK OPTION Meanwhile, drizzle the steaks with 1 tsp olive oil, scatter with 1½ tsp Italian seasoning* and season with pepper. Heat a medium frypan over high heat until hot (see cooking tip). Reduce heat to medium-high and cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
5. Step 5 — Make mash
   Mash the sweet potato until smooth. Add 20g butter and 2 tsp dijon mustard and stir to combine. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Toss the roast vegetables with half the pesto in a large bowl. Slice the steaks. Divide the mash, vegetables and steak among plates and drizzle with any resting juices. Spoon the remaining pesto over the steak to serve.

Allergens

Milk, Sulphites, Walnut