Seared Steak & Roast Veggie Toss
with Mustard Mayo
- Eggs
- Milk
- May contain traces of allergens
From the juicy steak to the vibrant veggie medley and our moreish mustard mayo to top it off , you can't go wrong with this carb conscious dish. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1
carrot
1
capsicum
1
sweet potato
1 bag
kale
1 packet
beef rump
1 packet
Mustard Mayo
(Contains: Eggs May be present: Milk)
Not included in your delivery
1
olive oil
1 tsp
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thickly slice carrot into half-moons. • Cut capsicum and sweet potato into bite-sized chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. • When the veggies have 8 minutes remaining, add kale and a pinch of salt to the tray. Gently toss to combine. Roast until tender, a further 5-8 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• 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.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over high heat. Season beef on both sides. • 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: The steak will keep cooking as it rests.
• While the steak is resting, add the vinegar to the roast veggie tray. • Gently toss to combine.
• Slice the seared steak. • Divide steak and roast veggie toss between plates. Spoon any resting juices over steak. • Top with a dollop of mustard mayo to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The mustard mayo was a standout, adding a creamy, tangy lift to the steak and roast veggies. Some found the dish mild overall, with a few noting it needed extra seasoning or a richer sauce.
- Ease of prep: Most found this a quick and straightforward weeknight meal, with roasting and searing running nicely in parallel.
- Suggestions: Several customers boosted flavour by adding a spice mix, dukkah, garlic, rosemary, or mushrooms to the steak or veggies. Some found the kale burned easily in the oven and recommended reducing the roasting time or swapping it for baby spinach.
- Portions: Many customers felt the steak quantity was too small, particularly for four people, and suggested adding an extra piece or increasing the weight to at least 200g per person.
- Cooking tips: Because the steak can arrive quite thin, several reviewers found it easy to overcook — pulling it off the heat a little earlier and resting it well made a noticeable difference. One reviewer noted timing the steak to start 15–20 minutes after the veggies helped everything finish together.
