marinated rump steak w’ crispy sweet potato wedges, char grilled zucchini and lime yoghurt

This is how most of our family dinners end up looking.

A whole bunch of food, stacked onto a gigantic wooden board nestled in the middle of the dining table.

We can all help ourselves to exactly what we want and the kids feel so grown up and part of dinner being able to use tongs to fumble their way through selecting the exact pieces of steak they want for dinner.

Its super relaxed, easy going, and the best way to eat with kids.

To create your own ultimate steak dinner simply…

Begin by preheating your oven to 200 degrees celsius (390 F) and line an oven tray with baking paper.  Place sweet potato onto tray, drizzle with a little olive oil, season with salt and pepper and toss to combine.  Bake for 25 – 30 minutes or until golden and cooked.  Set aside.

Meanwhile, heat a char grill to high heat.  Toss zucchini ribbons in a little olive oil and place on the grill.  Cook for 3-4 minutes (each side) or until gorgeously charred and golden.

Place the cooked zucchini onto a plate and set aside.

Season the steak with sea salt and pepper and place on the hot grill.  Cook for 3-4 minutes (each side) or until cooked to your liking.  We like our steak still blushing and beautifully tender so tend to keep the cooking time to 2-3 minutes each side.  Whilst the steak is cooking, place the dijon mustard, honey, balsamic vinegar, minced garlic, olive oil, sea salt and pepper into a large flat bowl (big enough to nestle the cooked steak into) and whisk to combine.

Place the cooked steak directly into the prepared marinade, flipping the steak a few times to ensure its covered in the gorgeous balsamic laced sauce.  Allow the steak to rest for 10 minutes or so before placing onto a wooden board and thinly slicing.

Whilst the steak is resting, stir together the lime yoghurt.  Place the thick greek yoghurt into a small bowl along with the zest and juice of a lime and stir to combine.

To serve, place the thinly sliced steak onto a wooden board (be sure to drizzle over a little of the resting marinade the steak has been nestled in), add the sweet potato wedges, ribbons of charred zucchini and lime spiked yoghurt.  Add a few leaves of fresh mint to make it a little pretty and serve family style in the middle of the table and let everyone helps themselves.

marinated rump steak w’ crispy sweet potato wedges, char grilled zucchini and lime yoghurt

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• Author: my lovely little lunch box
• Total Time: 40 mins
• Yield: serves 4

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Ingredients

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• 500 grams sweet potato, cut into wedges
• 3 tablespoons olive oil
• 3 zucchini, cut into 1/2 centimetre ribbons
• 500 gram rump steak
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 3 tablespoons extra virgin olive oil
• 1 cup (250 ml) thick greek yoghurt
• zest and juice of a lime
• mint leaves, to serve

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Instructions

1. Preheat oven to 200 degrees celsius (390 F) and line an oven tray with baking paper.  Add the sweet potato, season with salt and pepper, drizzle over 2 tablespoons of olive oil and toss to combine.  Bake for 25-30 minutes or until golden and cooked.  Set aside.
2. Heat a char grill to high heat.  Toss zucchini ribbons in 1 tablespoon olive oil and place on the grill.  Cook for 3-4 minutes (each side) or until gorgeously charred and golden.  Set aside.
3. Season steak with a little sea salt and pepper and place on the hot grill.  Cook for 3-4 minutes (each side) or until cooked to your liking.  We like our steak still blushing and beautifully tender so tend to keep the cooking time to 2-3 minutes each side.  Whilst the steak is cooking, place the dijon mustard, honey, balsamic vinegar, garlic, olive oil, a little sea salt and pepper into a large flat bowl (big enough to nestle the cooked steak into) and whisk to combine.  Place the cooked steak directly into the prepared marinade, flipping the steak a few times to ensure its covered in the gorgeous balsamic laced sauce.  Allow the steak to rest for 10 minutes or so before placing onto a wooden board and thinly slicing.
4. Meanwhile, place the yoghurt, lime zest and juice into a small bowl and stir to combine.
5. To serve, place the thinly sliced steak onto a wooden board (be sure to drizzle over a little of the resting marinade the steak has been nestled in), add the sweet potato wedges, ribbons of charred zucchini and lime spiked yoghurt.  Garnish with a handful of fresh mint leaves and enjoy family style.  Enjoy x

• Prep Time: 20 mins
• Cook Time: 20 mins

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