Tuscan Beef Steaks With Char-Grilled Vegetables

8 Ingredients

Number of servings

4

1 red capsicum, deseeded, thickly sliced
1tablespoons fresh parsley leaves, finely chopped
1 medium sweet potato, thinly sliced
2 medium zucchini, sliced lengthways on the diagonal
2tablespoons balsamic vinegar
2 rump steaks, fat trimmed (400g each)
2tablespoons olive oil
2tablespoons fresh rosemary leaves, finely chopped

Nutrition per serving

13% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Season the steaks with olive oil, rosemary and salt and pepper.

Step 2 of 4

Preheat a chargrill pan over high heat and cook the vegetables for 3 to 5 minutes on each side or until tender and charred. Set aside and cover to keep warm.

Step 3 of 4

Cook steaks for 2 to 3 minutes each side or until cooked to your liking. Remove steaks from heat and cover loosely with foil. Toss the vegetables with the balsamic vinegar and season.

Step 4 of 4

Slice steaks against the grain. Place on top of the vegetables to serve.