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Steak with grilled vegetables

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

Tips

    Place 2 egg yolks in a large mixing bowl. Add 2 tsp Dijon mustard. Beat together with electric beaters or whisk. While beating, slowly drizzle in a few drops at a time ½ cup (125ml) sunflower oil and ¼ cup (60ml) olive oil until thick mayonnaise forms. Add 1 tbsp lemon juice. For aioli combine 1/3 cup (80ml) mayonnaise with ½ cup (125g) natural yoghurt, 1 crushed garlic clove and season to taste
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