Beef Steaks and Parsley Butter

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs red onion
• 250g cherry tomatoes
• 1bunch parsley
• 2pcs beef rump steaks
• 50g baby spinach leaves
• 20g butter
• 15ml olive oil
• 10ml balsamic vinegar
• 5ml wholegrain or dijon mustard

Method

1. Step 1 — Prep sweet potato
   Preheat the oven to 200C, fan-forced. Line a large oven tray with baking paper. Remove 20g butter from the fridge to soften. Cut the unpeeled sweet potatoes into 3cm chunks. Put on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 10 mins.      
2. Step 2 — Roast vegetables
   Meanwhile, thinly slice the onion. Put the onion and tomatoes in a bowl. Drizzle with 1 tsp olive oil and 1 tsp balsamic vinegar, season with salt and pepper and toss to coat. Once the sweet potato has roasted for 10 mins, add the onion and tomatoes to the tray and roast for a further 15 mins or until the vegetables are tender and golden.
3. Step 3 — Chop parsley
   While the vegetables are roasting, finely chop the parsley leaves, discarding the stems.      
4. Step 4 — Make herb butter
   Put the butter, 1 tbs parsley and 1 tsp wholegrain mustard in a bowl, season with salt and pepper and mash with a fork until combined.
5. Step 5 — Cook steaks
   Heat a medium frypan over high heat (see cooking tip). Drizzle the steaks with 1 tsp olive oil and season with salt and pepper. Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
6. Step 6 — Get ready to serve
   Add the spinach, remaining parsley and 1 tsp balsamic vinegar to the tray with the roasted vegetables, season with salt and pepper and gently toss with tongs to combine. Divide the steaks and vegetables among plates and spoon the herb butter onto the steaks to serve.

Allergens

Milk, Sulphites