Fast Rump Steak and Veggies

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs carrot
• 1pcs zucchini
• 1pcs baby broccoli
• 30g pepitas
• 2pcs beef rump steaks
• 10g Aussie barbecue seasoning
• 10g pepper and garlic seasoning
• 1pcs olive oil
• 1pcs small knob of butter

Method

1. Step 1 — Prep vegetables
   Bring a medium saucepan of water to the boil for the vegetables (speed things up by using your kettle to boil the water). Coarsely chop the unpeeled sweet potato, carrot and zucchini. Trim the baby broccoli and halve widthwise.
2. Step 2 — Toast pepitas
   Put the pepitas in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan, reserving the pan.
3. Step 3 — Cook vegetables
   Cook the sweet potato and carrot in the pan of boiling water for 6 mins or until almost tender. Add the zucchini and baby broccoli and cook for a further 2-3 mins until the vegetables are tender. Drain. Reserve the pan.
4. Step 4 — Cook steaks
   While the vegetables are cooking, rub the steaks with a drizzle of olive oil and season with salt and pepper. Heat the reserved frypan over high heat until hot. 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.
5. Step 5 — Make pepita sauce
   Reduce the heat to medium, add the barbecue seasoning, pepitas and a generous splash of water to the pan and cook, turning the steaks in the seasoning, for 30 secs or until the steaks are well coated. Remove the steaks and pepita sauce from the pan and rest for 3 mins.
6. Step 6 — Season vegetables
   Meanwhile, melt a small knob of butter in the reserved saucepan over medium-high heat. Add 3 tsp pepper and garlic seasoning* (reduce for less of a pepper-kick) and cook, stirring, for 30 secs or until fragrant. Add the vegetables and cook, stirring, for 1 min or until coated. Divide the vegetables, steaks and pepita sauce among plates to serve.

Allergens

Milk, Sulphites, Gluten, Sesame, Soy, Wheat