American-Spiced Beef Steaks
with Roast Veggie & Baby Spinach Toss
- Eggs
- Milk
- May contain traces of allergens
Ingredients
1 packet
Baby Spinach Leaves
300 g
Beef Rump
1 sachet
All-American Spice Blend
1
Tomato
2
Sweet Potato
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1
Carrot
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Thickly slice carrot into rounds. Slice tomato into thick wedges. • Drain the sweetcorn.
Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. Combine beef with All-American spice blend as above.
• Meanwhile, combine All-American spice blend with a drizzle of olive oil in a large bowl. • Season, then add pork loin steaks, turning to coat.
Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large bowl, combine roasted veggies, baby spinach leaves and 1/4 of the smokey aioli. • Toss to coat. Season to taste.
Slice beef.
