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(May be presentGluten)
garlic aioli(ContainsEggMay be presentTree Nuts)
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.