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Steak with grilled vegetables



Prep Time


Cook Time



2 tbspolive oil
2garlic cloves, crushed
800 gbeef rump steak, fat trimmed
2 bunchesasparagus
400 gorange sweet potato, peeled, thinly sliced
4green shallots, trimmed, cut into 8cm lengths
1bulb fennel, thinly sliced
2roma tomatoes, halved
2 tspsumac
3 tbspchopped fresh dill
2 tbspchopped fresh curly-leaf parsley
2lemons, cut into wedges


1Heat 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.
2Meanwhile, 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.
3Combine dill and parsley on chopping board and coat steak with the mixture. Thickly slice and place on plates with the grilled vegetables.


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.

Recipe suggessions based on what you have in your fridge.

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