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Steak with grilled vegetables

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2 tbsp olive oil
2 garlic cloves, crushed
800 g beef rump steak, fat trimmed
2 bunches asparagus
400 g orange sweet potato, peeled, thinly sliced
4 green shallots, trimmed, 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


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


1 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.