Carb-Conscious Tuscan-Style Rump Steaks

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs baby broccoli
• 2clov garlic
• 1pcs zucchini
• 250g cherry tomatoes
• 2pcs beef rump steaks
• 5g mint and garlic seasoning
• 2g chilli flakes
• 15ml olive oil
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Cut the onion into thin wedges. Trim the baby broccoli and halve widthwise, then halve any thick pieces lengthwise. Crush or finely chop the garlic. Halve the zucchini widthwise, then cut lengthwise into thin wedges.
2. Step 2 — Caramelise onion
   Heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the onion and tomatoes, stirring regularly, for 5 mins or until the onion is soft.
3. Step 3 — Pan-fry steaks
   BEEF RUMP STEAKS OPTION Meanwhile, drizzle the steaks with 2 tsp olive oil and season with salt and pepper. Heat a medium frypan over high heat until hot (see cooking tip). 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.
4. Step 4 — Cook baby broccoli
   Add the baby broccoli and 1 tbs water to the onion mixture and cook, covered, for 2 mins.
5. Step 5 — Cook vegetables
   Add the garlic, zucchini, 2 tsp mint and rosemary seasoning* and a pinch of chilli flakes (you can omit the chilli when cooking and serve it at the table). Cook, covered and stirring occasionally, for a further 3-4 mins until the vegetables are tender.
6. Step 6 — Get ready to serve
   Taste the vegetables, then season with salt and pepper. Divide the vegetables and steaks among plates. Scatter with the remaining chilli flakes, if desired, and drizzle with 2 tsp extra virgin olive oil to serve.

Allergens

Soy, Sulphites