As the days begin to grow longer and the weather becomes warmer, we start to remember the comforts and delights of a delicious, fresh barbecue. This spring recipe combines the sweet and smoky flavour of a beef rump cooked to perfection, and the crisp freshness of a grilled vegetable medley. Wheel out the barbecue and try this delicious take on a classic tonight.
Sweet Pepper steak & Grilled Veggie Salad
Serves 8 Time: 45 Min
Ingredients
2 red capsicums
2 medium red onions
2 medium zucchini
60g Kalamata olives (optional)
1 fresh red chilli
1 bunch of fresh basil
600g wholegrain rice
1 x Created with Jamie Sweet Pepper Butterflied Beef Rump
2 lemons
extra virgin olive oil
sea salt and freshly ground
black pepper
100g rocket
Method
1. Preheat a griddle pan or barbecue to a high heat. Halve and deseed the capsicums, then cut each half into 4 pieces. Peel the red onions and cut each into 8 wedges. Trim the zucchini and finely slice lengthways or speed-peel into ribbons. Destone the olives (if using), deseed and finely slice the chilli and pick the basil leaves, discarding the stalks.
2. Grill all the veg on the hot griddle or barbecue – cook the onion wedges for 2 to 3 minutes on each side, or until dark and bar-marked, repeat with the capsicum wedges, and grill the zucchini for 1 to 2 minutes on each side. Work in batches, keeping the grilled veg warm until needed.
3. Cook the rice, and your Created with Jamie Sweet Pepper Butterflied Beef Rump, according to pack instructions. Next, add the juice from 1 lemon, 5 tablespoons of extra virgin olive oil and a pinch of sea salt and pepper to a clean jam jar. Pop the lid on and shake well – have a taste and tweak the seasoning, if needed.
4. Add the grilled veg to a large bowl along with the basil, rocket, chilli and olives (if using). Pour over the dressing and toss well. Slice up the beef and serve with the rice, a portion of the grilled veg salad and lemon
The Created with Jamie range is available exclusively from Woolworths.