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
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. ā¢ Thickly slice carrot into half-moons. ā¢ Cut capsicum and sweet potato into bite-sized chunks.
ā¢ 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. ā¢ Meanwhile, roughly tear kale leaves, then discard stems. ā¢ 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.
ā¢ Place beef rump between two sheets of baking paper. ā¢ 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.
ā¢ In a large frying pan, heat a drizzle of olive oil over high heat. Season beef on both sides. ā¢ 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.
ā¢ While the steak is resting, add the vinegar to the roast veggie tray. ā¢ Gently toss to combine.
ā¢ Slice the seared steak. ā¢ Divide steak and roast veggie toss between plates. Spoon any resting juices over steak. ā¢ Top with a dollop of mustard mayo to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the tender, flavourful steak, though some found it bland. The mustard mayo was a hit, complementing the meat well.
- Ease of prep:Ā Customers praised the quick, simple preparation, with many finding it easy to follow the recipe and cook the steak perfectly.
- Suggestions:Ā Several suggested adding more seasoning or a warm sauce for the steak. Some recommended swapping turnip for a less bitter vegetable.
- Portions:Ā Many felt the steak portion was too small, especially for four people. Some added extra vegetables to bulk up the meal.
- Vegetables:Ā Opinions on the roasted vegetable mix were mixed. Some loved the kale, while others preferred spinach or found the kale burnt easily.
