Chargrilled Beef Rump and Roast Potato

Nutrition per serve

Ingredients

• 300g chat potatoes
• 5g Tuscan seasoning
• 1pcs zucchini
• 150g green beans
• 100g silverbeet
• 2pcs beef rump steaks
• 50g smoky aioli
• 23ml olive oil
• 10g butter
• 5ml red wine vinegar
• 3ml dijon mustard

Method

1. Step 1 — Prep potatoes
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Halve the unpeeled potatoes, quartering any large ones.
2. Step 2 — Roast potato
   Put the potato on the lined tray, drizzle with 2 tsp olive oil, then scatter with ½ tsp Tuscan seasoning and toss to coat (the seasoning contains salt, so there's no need to season with salt and pepper). Roast the potato for 20-25 mins until golden and tender.
3. Step 3 — Prep vegetables
   Meanwhile, halve the zucchini widthwise, then cut into 1.5cm-thick batons. Trim the beans. Thinly slice the silverbeet stems, then coarsely chop the leaves, keeping the stems and leaves separate.
4. Step 4 — Cook steaks
   Heat a chargrill pan over high heat until hot (see cooking tip). Drizzle the steaks with 2 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.
5. Step 5 — Cook vegetables
   While the steaks are cooking, heat 2 tsp olive oil in a medium frypan over high heat. Cook the zucchini, beans and silverbeet stems, stirring regularly, for 3 mins. Reduce the heat to medium-high, add the silverbeet leaves, remaining Tuscan seasoning and 1 tsp water and cook, stirring, for a further 2-3 mins until the vegetables are tender.
6. Step 6 — Get ready to serve
   Add 10g butter, 1 tsp red wine vinegar and ½ tsp dijon mustard to the vegetables and stir until the butter is melted and coats the vegetables. Taste, then season with salt and pepper. Divide the potato, vegetables and steaks among plates. Drizzle with any resting juices and serve with the aioli.

Allergens

Milk, Sulphites, Egg