Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Meanwhile, place the yoghurt, lime zest and juice into a small bowl 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. Garnish with a handful of fresh mint leaves and enjoy family style. Enjoy x
- Prep Time: 20 mins
- Cook Time: 20 mins