Mediterranean Vegetables With Rump Steak
INGREDIENTS (Serves 4)
◆ 3 tbsp sunflower oil
◆ 4 small rump steaks
◆ 8 shallots
◆ 2 courgettes, sliced
◆ 1 yellow and 1 orange pepper, deseeded and cut into chunks
◆ 100g button mushrooms, halved
◆ 250g cherry tomatoes
◆ 400g can cannellini beans, drained
◆ 390g can artichoke hearts, drained
◆ 10 mini mozzarella balls, halved
◆ 1tbsp balsamic vinegar
◆ Basil leaves, to garnish
◆ Salt and freshly ground black pepper
1 Preheat oven to 200°C, Fan 180°C, Gas 6. Season and sear the steaks in a griddle pan, on the hob, with 1tbsp oil for 1-2min, per side. You can seal them in a large deep baking tray, in the oven, with a little oil, if you prefer. Set aside to rest whilst cooking the vegetables. If you haven’t used the baking tray, place in the oven with 2tbsp oil and heat for 2-3min.
2 Add the shallots to the tray, toss and cook for 5min. Add the courgettes, peppers and mushrooms and cook for 15min. Add the cherry tomatoes, cannellini beans and artichokes and toss together with the other vegetables.
3 Nestle the steaks between the vegetables and top with the mini mozzarella balls. Cook for 5-6min, until the cheese has melted. To serve drizzle with the balsamic vinegar and garnish with basil leaves.