Immunity-Friendly: Fragrant Rump Steaks

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs carrot
• 20g shredded coconut
• 5g Caribbean seasoning
• 2pcs beef rump steaks
• 1pcs tomato
• 1pcs red onion
• 1bunch coriander
• 130g natural yoghurt
• 23ml extra virgin olive oil
• 5ml white or red wine vinegar
• 3ml sugar

Method

1. Step 1 — Bake wedges
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potato and carrot into 1.5cm-thick wedges. Put the wedges on the lined tray, drizzle with 1 tbs extra virgin olive oil, season with salt and pepper and toss to coat. Bake for 22-25 mins until tender.
2. Step 2 — Toast coconut
   While the wedges are baking, put the coconut on an oven tray. Bake for 3 mins or until golden.
3. Step 3 — Season steaks
   Combine the Caribbean seasoning and 2 tsp extra virgin olive oil in a shallow dish and lightly season with salt and pepper. Add the steaks and turn to coat.
4. Step 4 — Cook steaks
   Heat a medium frypan over high heat until hot (it's important to have the pan very hot before adding the steak, otherwise it may stew slightly and become tough). Reduce the 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 salsa
   Meanwhile, finely chop the tomato and half the onion*. Finely chop the coriander leaves, discarding the stems. Combine the tomato, onion, coriander, 1 tsp white wine vinegar and ½ tsp sugar in a bowl and season with salt and pepper.
6. Step 6 — Get ready to serve
   Season the yoghurt with salt and pepper. Toss the coconut with the wedges. Slice the steaks. Divide the steak and wedges among plates and drizzle the steak with the resting juices, if desired. Spoon over the salsa and serve with the yoghurt.

Allergens

Sulphites, Milk