with Cherry Tomato Salad & Garlic Yoghurt
Nip that steak craving in the bud with this delight of a recipe. To keep the carbs in check, we've swapped potato with pumpkin! While they bake with a good sprinkle of sesame seeds, sear the rump in the pan with three game-changing ingredients: butter, honey and our ras el hanout spice blend. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Mixed sesame seeds
1 packet
Garlic
2 clove
Beef rump
1 packet
Ras el hanout
1 sachet
Butter
15 g
Honey
1 tsp
Mixed salad leaves
1 bag
Vinegar
1 drizzle
Peeled & Chopped Pumpkin
1 bag
Snacking Tomatoes
1 punnet
Greek-style yoghurt
1 packet
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot into bite-sized chunks. • Place carrot and peeled & chopped pumpkin on a lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, halve snacking tomatoes. Finely chop garlic. • See 'Top Steak Tips!' (below). Place beefrump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened, then season. • In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add beef, turning to coat. TIP: Pounding the beef ensures it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek-style yoghurt and stir to combine. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek-style yoghurt and stir to combine. Season to taste.
• In a second medium bowl, combine mixed salad leaves, snacking tomatoes and a drizzle of vinegar and olive oil. Season.
• Slice Moroccan steak. • Divide steak, sesame veggies and salad between plates. • Serve with a dollop of garlic yoghurt. Enjoy!
1640
kJ
Energy (kJ)
16.5
g
Fat
7.3
g
of which saturates
21.1
g
Carbohydrate
16.1
g
of which sugars
9.2
g
Dietary Fibre
38.1
g
Protein
299
mg
Sodium
with Apple Garden Salad & Garlic Yoghurt
