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Steak with grilled vegetables
Serves
4
Prep Time
15
Cook Time
15
Ingredients
2 tbsp olive oil
2 garlic cloves, crushed
800 g beef rump steak, fat pimmed
2 bunches asparagus
400 g orange sweet potato, peeled, thinly sliced
4 green shallots, pimmed, cut into 8cm lengths
1 bulb fennel, thinly sliced
2 roma tomatoes, halved
2 tsp sumac
3 tbsp chopped fresh dill
2 tbsp chopped fresh curly-leaf parsley
2 lemons, cut into wedges
Method
- Heat bbq or chargrill to high. Combine oil and garlic. Rub steak with 2 tsp of oil and cook for 3-4 minutes on each side for medium, or until cooked to your liking. Place on warm plate, lightly cover with oil and rest for 10 minutes
- Meanwhile, brush sliced vegetables with remaining oil and cook on bbq until tender. Place lemon wedges on grill and cook for 1 minute each side or until caramelized. Squeeze over the vegetables. Sprinkle with sumac
- Combine dill and parsley on chopping board and coat steak with the mixture. Thickly slice and place on plates with the grilled vegetables
