Beef with grilled vegetables
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
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