Grilled steak with kumara wedges and mushroom sauce
- 50g sweet potato, scrubbed, cut into thin wedges
- 2 bunches broccolini
- 275g cherry truss tomatoes, cut from vine
- 600g lean beef rump steak
- 1 tablespoon finely chopped fresh rosemary
- 200g sliced Swiss brown mushrooms
- 3 teaspoons gluten-free cornflourcornstarchX
- 1 cup gluten-free reduced-salt beef stock
1 Preheat oven to 220°C. Line two baking trays with baking paper. Place sweet potato on one prepared tray. Drizzle with 1 tablespoon of olive oil and then season with cracked black pepper; toss to coat. Bake for25 minutes, or until tender.
2 Place broccolini and tomatoes on remaining baking tray. Drizzle broccolini with 2 teaspoons of oil. Bake for the last 10 minutes of sweet potato cooking time.
3 Rub 2 teaspoons of olive oil over beef. Scatter with half the rosemary. Heat a large non-stick frying pan over a medium-high heat. Cook beef 4–5 minutes on each side (this will depend on the thickness), or until browned all over and cooked to your liking. Place the beef on a board. Rest beef, covered loosely with foil, for 5 minutes. Slice thinly.
4 Meanwhile, add mushrooms to same pan over medium-high heat. Cook, stirring, for about 3 minutes, or until golden and tender. Add remaining rosemary. Cook, stirring, until fragrant. Place cornflour in a small bowl. Gradually stir in the stock until combined. Add stock mixture to pan. Bring to the boil. Simmer for 1–2 minutes, or until thickened. Season with pepper.
5 Serve steak with potato wedges, broccolini and tomatoes. Spoon over mushroom sauce.
Nutrition Info (per serve)
Total fat 17.0g
–Saturated fat 4.1g
Dietary fibre 9.4g
Last updated date: 4 October 2021
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