Balsamic marinated steaks with roasted mushrooms and tomatoes
3 hr 25 min
2 clove(s), thinly sliced
Beef rump steak, raw
480 g, fat trimmed (buy 4 x 150g steaks)
300 g, button
400 g, truss
- Combine vinegar, oregano and half both the garlic and oil in a shallow glass or ceramic dish. Add beef and toss to coat. Cover and refrigerate for 3 hours.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook steaks for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 5 minutes before serving.
- Meanwhile, preheat grill on high. Line grill tray with foil. Combine remaining garlic and oil in a small bowl. Place mushrooms and tomatoes on prepared tray and brush with oil mixture. Season with salt and freshly ground black pepper. Grill for 5–7 minutes or until tender. Serve steaks with vegetables.
SERVING SUGGESTION: Steamed English spinach and sliced baked potato. TIP: If truss tomatoes are unavailable, use cherry or baby roma tomatoes.