• 2servings
  • 241calories

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Nutrition Info . . .

NutrientsLipids, Cellulose

Ingredients Jump to Instructions ↓

  1. 150g(5oz) rump steak, trimmed of all fat

  2. 2 1/2 tsp olive oil

  3. red and 1/2 yellow pepper, deseeded and halved

  4. 1 large courgette, trimmed and cut into 8 long, thin slices

  5. 4-6 cooked baby beetroot, cut into wedges

  6. Handful of rocket and chard leaves per person

  7. 4tsp sweet chilli sauce, for serving

Instructions Jump to Ingredients ↑

  1. Rub the steak on both sides with ½ tsp of the oil and leave at room temperature for 10 mins, then cook it on a hot griddle for 2-3 mins each side. Set aside for 10 mins on a plate.

  2. Brush the vegetable strips with the rest of the oil and griddle until browned and tender. Arrange them on 2 warm plates.

  3. Cut the steak into thin slices and arrange among the vegetables, with the beetroot wedges. Add rocket and chard leaves, and serve with a little dish of chilli sauce, for dipping. (Not suitable for freezing).


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