Steak with Kumara Wedges, Aioli and Vegetable Toss

Steak with Kumara Wedges, Aioli and Vegetable Toss

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, March 13, 2016.
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Tonight's kumara chips are seasoned with smoked paprika.

Ingredients

KUMARA WEDGES

  • 600g golden kumara, scrubbed and cut into 2cm wedges
  • 1 teaspoon GF smoked paprika
  • 1–2 tablespoons olive oil

VEGETABLE TOSS

  • 1 head broccoli, cut into florets
  • 1 bunch baby carrots, peeled
  • 2 spring onions, sliced
  • 100g snow peas, ends trimmed
  • 1 tablespoon butter
  • Zest of 1 lemon

STEAK

  • 450g beef rump steaks (at room temperature)

TO SERVE

  • 1/4 cup lemon lime aioli

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Toss kumara with smoked paprika and olive oil on tray. Season well with salt and pepper and roast until golden and crispy, about 25 minutes. Turn once during cooking.
  3. In a bowl, pour boiling water over broccoli and leave for 3 minutes, then drain. When kumara has been cooking for 15 minutes, heat a drizzle of oil in a fry-pan on medium-high heat. Add carrots and cook for about 5 minutes until beginning to soften.
  4. While carrots are cooking, heat another fry-pan on high heat. Season steaks with salt and pepper and cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest for 5 minutes then slice.
  5. While beef is cooking, add broccoli, spring onions and snow peas to pan with carrots. Stir-fry for about 1 minute then add stock and butter. Continue to toss until liquid has reduced to a thin glaze, about 2 minutes. Add lemon zest and season with salt and pepper.
  6. Divide kumara wedges, beef and vegetable toss between plates. Dollop some aioli on the side.

Nutritional Information

Energy 2219 kj
530 kcal
Protein 26.1g
Carbohydrate 30.8g
Fat 33.0g