Seared Beef Steak with Roasted Winter Vegetables & Romesco

Seared Beef Steak with Roasted Winter Vegetables & Romesco

Ready in 40 minutes • Serves 1
This dish most recently appeared in Fresh Start Choice (5 Nights For 1) on Sunday, August 22, 2021.
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Juicy beef is pan-seared to tender perfection and served with earthy roasted vegetables and topped off with bold romesco sauce made especially for you by our friends at Culley's. Full of flavor and hearty enough for even the hungriest of families, this dish is sure to please!

Ingredients

Wedges

  • 100g kumara, cut into wedges
  • 1/4 pack smoky spices
  • 1/4 tsp oil
  • 1/2 parsnip, cut into wedges
  • 1/2 carrot, cut into wedges

Beef

  • 1/4 tsp oil
  • 1/4 pack smoky spices
  • 140g lean beef rump steak

Greens

  • 1/4 lemon, juiced
  • 50g baby spinach
  • 1/4 broccoli, cut into small florets

To Serve

  • 25g romesco sauce

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil.
  2. Cut kumara, carrot and parsnip into wedges and toss on a lined oven tray with oil and first measure of smoky spices. Season with pepper and roast for about 25 minutes, until golden and tender.
  3. Pat beef dry and season with pepper. Coat in second measure of smoky spices and set aside.
  4. Cut broccoli into florets and set aside.
  5. When wedges have about 15 minutes cook time remaining, cook beef. Heat oil in a medium fry-pan on medium-high heat. Cook beef for about 3 minutes each side for medium, or until cooked to your liking. Rest, covered, before slicing thinly.
  6. Cook broccoli in pot of boiling water for 2-3 minutes, until tender and bright green. Add spinach, then drain immediately. Return to pot with lemon juice. Season to taste with salt and pepper.
  7. Wedges, greens and beef topped with romesco sauce

Nutritional Information

Energy 1828 kj
437 kcal
Protein 39.3g
Carbohydrate 28.9g
Fat 16.3g