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


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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

  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