Peppered Beef Rump Steaks

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs carrot
• 1pcs parsnip
• 1head broccoli
• 10g pepper and garlic seasoning
• 2pcs beef rump steaks
• 50g horseradish dressing
• 23ml olive oil

Method

1. Step 1 — Roast veggies
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into thin wedges. Quarter the carrot and parsnip lengthwise. Put the sweet potato, carrot and parsnip on the lined tray. Drizzle with 3 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20 mins.
2. Step 2 — Add broccoli
   Meanwhile, coarsely chop the broccoli stem, then cut the head into small florets. Add the broccoli to the tray with the root veggies. Drizzle the broccoli with 1 tsp olive oil, season with salt and pepper and toss to coat. Roast for a further 10 mins or until the veggies are tender.
3. Step 3 — Season steaks
   While the veggies are roasting, combine 1½ tsp pepper and garlic seasoning* (see Kitchen notes) and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the steaks and turn to coat.
4. Step 4 — Pan-fry steaks
   Heat a medium frypan over high heat until hot (see Kitchen notes). 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 — Serve up
   Divide the steaks and roast veggies among plates, drizzle with the horseradish dressing and enjoy!
6. Step 6 — Kitchen notes
   Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat. ~ It's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough.

Allergens

Gluten, Sesamsamen, Sojabohnen, Sulfit, Wheat, Eier