Lemon Pepper Steak & Cherry Tomato Salad
with Veggie Fries & Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
Beef Rump
1 sachet
Lemon Pepper Seasoning
1 packet
Snacking Tomatoes
Spinach, Rocket & Fennel Mix
Rocket
2
Potato
1 packet
Mayonnaise
(Contains: Eggs;)
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and potato into fries. • Spread veggie fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggie fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness) or until cooked to your liking. In the last minute of cooking, add lemon pepper seasoning and turn to coat. Transfer to a plate to rest.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning!
• While the steak is resting, halve snacking tomatoes. • In a large bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. • Add spinach, rocket & fennel mix and tomatoes. Toss to combine.
Little cooks: Take the lead by tossing the salad!
• Slice lemon pepper steak. • Divide steak, veggie fries and garden salad between plates. • Serve with mayonnaise. Enjoy!
