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Grilled rump steak and capsicums

Grilled rump steak and capsicums

6
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
6
Difficulty
Easy

Ingredients

Beef rump steak, raw

630 g, (buy 700g), fat trimmed

Seasoning

1 tbs, steak variety

Red capsicum

475 g, mini variety

Olive oil

1 tbs

Balsamic vinegar

1 tbs, white variety

Mixed salad leaves

5 cup(s), (150g)

Shaved parmesan cheese

⅓ cup(s), (25g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Sprinkle beef with steak seasoning. Lightly spray a chargrill or barbecue with oil and heat over high heat. Cook beef and capsicums for 2-3 minutes each side or until cooked to your liking. Transfer beef to a plate. Cover with foil and rest for 5 minutes before thickly slicing.
  2. Whisk oil and vinegar in a large bowl. Season with salt and pepper. Add mixed leaves and parmesan and toss to combine. Serve salad with steak and capsicums.

Notes

Using whole small capsicums saves prep time, but you can substitute with 3 large red or yellow capsicums cut into 5cm wide strips.

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