The trick to making your veg sides as good as the main event? Just give them a little TLC! With a few classic flavours, this broccoli and carrot more than holds its own with succulent lemon pepper beef.
lemon pepper spice blend
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1 cm chunks. TIP: Cut the potato to the correct size so it cooks in the allocated time! Place the potato, a drizzle of olive oil and a pinch of salt and pepper on the oven tray lined with baking paper. Toss to coat, then roast for 20-25 minutes or until tender.
While the potato is roasting, cut the broccoli into 1 cm florets and finely chop the stalk. Slice the carrot (unpeeled) into 0.5 cm half-moons. Peel and crush the garlic.
In a medium bowl, place the beef rump, lemon pepper spice blend, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat and set aside.
In medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and carrot and cook, stirring, for 7-8 minutes, or until softened. TIP: Add a dash of water to the pan to help speed up the cooking time.
Add the garlic to the frying pan and cook for 1 minute, or until fragrant. Add the Dijon mustard, a drizzle of olive oil and a pinch of salt and pepper and stir to coat the veggies. Transfer to a medium bowl and cover with foil to keep warm.
Return the pan to a high heat and add the beef rump. Cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak so cook a little less for rare or a little longer for well done. Transfer to a plate, cover with foil and let rest for 5 minutes. Thinly slice before serving.
Divide seared lemon-pepper beef, roast potatoes and mustard veggies between plates. Serve with a dollop of garlic aioli.