• Cut: Rump Steak
  • Serves: 4
  • Time: 25 Minutes
  • method: PAN FRY

Ingredients:

  • 1/2 medium head cauliflower, cut into
    small florets
  • 300gm butternut pumpkin, cut into
    2cm cubes
  • 2 tbsp olive oil
  • 1 cup (190gm) white quinoa, rinsed
  • 2 x 300gm rump steaks, fat trimmed
    2 tbsp Moroccan seasoning
  • 1/3 cup Greek yoghurt
  • 1½ tbsp tahini Zest and juice of 1 lemon +extra wedges, to serve
  • 2 medium zucchini, peeled into ribbons
  • ¼ cup coriander sprigs
  • Flatbreads, to serve
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Tips:

  • Beef sirloin or scotch fillet steaks would also work well in this recipe.
  • Make sure to rest the beef to lock in juices
  • Prepare the vegetables, quinoa and dressing the day before to save time.
  • Add a little extra water or lemon juice to the dressing if too thick.
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Instructions:

  1. Preheat the oven to 200°C (180° fanforced). Line a baking tray with baking paper. Spread cauliflower and pumpkin onto tray, drizzle with half the oil, season and toss to coat. Roast in oven for 20-25 minutes or until golden and tender.

  2. Meanwhile, prepare quinoa according to packet instructions. Drain and set aside.

  3. Rub steaks with remaining oil and sprinkle with Moroccan seasoning. Heat a large non-stick frying pan over mediumhigh heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Slice beef.

  4. In a screw top jar combine yoghurt, tahini, lemon zest and juice and 2 tablespoons water. Season and shake well to combine.

  5. In a large bowl combine quinoa, cauliflower, pumpkin and zucchini. Top with beef and drizzle with dressing. Sprinkle with mint leaves and serve with
    flat breads and lemon wedges.