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Photo of Beef with grilled vegetables by WW

Beef with grilled vegetables

7
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Throw your meat and veggies on the barbecue for a yummy charcoal flavour and minimal dishes – ideal for time-poor people who still want flavour

Ingredients

Olive oil

1 tbs

Vinegar

1 tbs, red wine vinegar

Whole grain mustard

1 tbs

Garlic

1 clove(s), crushed

Beef rump steak, raw

400 g, fat trimmed, (buy 500g)

Orange sweet potato (kumara)

400 g, thinly sliced

Eggplant

2 medium, (Lebanese), halved lengthways

Zucchini

2 medium, thinly sliced lengthways

Red capsicum

1 medium, cut into 4 cm pieces

Rocket

60 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Whisk oil, vinegar, mustard and garlic in a small bowl. Set aside.
  2. Preheat a chargrill pan over medium-high heat. Lightly spray beef with oil. Cook for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and rest for 5 minutes before thickly slicing.
  3. Meanwhile, lightly spray sweet potato, eggplants, zucchini and capsicum with oil. Cook in same chargrill pan, turning, for 8–10 minutes or until lightly browned and tender.
  4. Arrange beef slices and grilled vegetables on a serving platter. Serve drizzled with mustard dressing.

Notes

SERVING SUGGESTION: Green garden salad made with cos lettuce leaves.

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