Italian Seared Beef Caprese with Roasted Vegetables & Balsamic Glaze

Italian Seared Beef Caprese with Roasted Vegetables & Balsamic Glaze

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, November 7, 2021.
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A refreshing dish with juicy pan seared beef, sweet tomatoes, fresh mozzarella and vegetables all topped with a balsamic glaze made by our friends at Culley's. This is a delish meal that's full of bold flavors.

Ingredients

Beef

  • 1/2 tsp oil
  • 275g lean beef rump steak

Vegetables

  • 1 tsp oil
  • 200g kumara, cut into wedges
  • 1/2 eggplant, cut into 1cm rounds
  • 1 carrot, cut into 1cm rounds

Caprese

  • 50g mozzarella balls
  • 1 bunch basil, leaves picked
  • 1/2 pack cherry tomatoes, halved

To Serve

  • 2 Tbsp balsamic glaze

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Preheat BBQ grill to medium high (if using).
  2. Cut carrot and eggplant into 1cm thick rounds. Cut kumara into wedges. Spread in a single layer on a lined oven tray and toss with oil. Season with salt and pepper. Roast in oven for about 25 minutes, until tender.
  3. When vegetables have 15 minutes cook time remaining, pat beef dry and season with salt and pepper. Heat oil in a medium fry-pan on medium-high heat. Cook for about 4 minutes each side, for medium (depending on thickness), or until cooked to your liking. Rest, covered. Alternatively, cook beef on BBQ.
  4. While beef cooks, halve tomatoes and pick basil and toss in a medium bowl with mozzarella. Season with salt and set aside for serving.
  5. Thinly slice beef against the grain.
  6. Roasted vegetables topped with beef. Drizzle over balsamic glaze and top with caprese salad.

Nutritional Information

Energy 1861 kj
445 kcal
Protein 43.1g
Carbohydrate 30.4g
Fat 15.0g