Beef with grilled vegetables
1 tbs, red wine vinegar
Whole grain mustard
1 clove(s), crushed
Lean beef rump steak
400 g, fat trimmed, (buy 500g)
Orange sweet potato (kumara)
400 g, thinly sliced
2 medium, (Lebanese), halved lengthways
2 medium, thinly sliced lengthways
1 medium, cut into 4 cm pieces
1 x 3 second spray(s)
- Whisk oil, vinegar, mustard and garlic in a small bowl. Set aside.
- 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.
- 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.
- Arrange beef slices and grilled vegetables on a serving platter. Serve drizzled with mustard dressing.