With one week until Father’s Day, treat Dad at home to a magnificent lunch and dinner with this roast beef rump and veggies recipe.
Lunch and dinner: Roast beef rump with winter vegetables
Serves 4
- 400g butternut pumpkin peeled, cut into 2cm pieces
- 400g sweet potato peeled, cut into 2cm pieces
- 1 large capsicum, thinly sliced
- 1 zucchini, sliced
- 1 large red onion, cut into wedges
- 2 Tbsp extra virgin olive oil
- 2 tsp sumac
- Salt and pepper
- 200g quinoa
- 1 1/2 Tbsp lemon juice
- 1 ½ tsp wholegrain mustard
- 1 tsp maple syrup
- 600g beef rump steak, trimmed
- 1 bunch fresh continental parsley leaves
Preheat oven to 210°C fan forced.
Line 2 baking trays with baking paper. Spread vegetables – pumpkin, sweet potato, capsicum, zucchini, and onion over prepared trays. Drizzle with 1 tablespoon of the oil. Sprinkle with sumac, salt, pepper and toss to combine. Roast for 30 minutes or until golden and tender.
To cook the quinoa – rinse 1 cup of quinoa in water and drain. In a saucepan, combine the quinoa with 2 cups of water. Bring to the boil, stir once and then reduce the heat to a simmer. Cover and leave to cook for 15 minutes, do not remove the lid. Remove from the heat and allow to sit, covered for a further 10 minutes. Remove the lid, fluff with a fork and drain, if necessary, before serving.
Combine lemon juice, mustard, maple syrup and half a tablespoon of oil in a bowl, season with salt and pepper.
Heat a chargrill pan on medium high. Coat beef rump in half a tablespoon of oil and season with salt and pepper. Cook, turning, for 3 minutes for medium or until cooked to your liking. Transfer to a plate. Rest for 3 minutes and then thinly slice (against the grain).
Combine the roast vegetables, quinoa, parsley, steak and half the dressing in a bowl. Toss and divide among plates. Drizzle with remaining dressing.
Recipe by Jessica Spendlove for Australian Beef; australianbeef.com.au
For more Father’s Day recipes to spoil Dad:
