Grilled rump steak with Ebly and roast vegetables

Place pumpkin, capsicum, red onion, chilli flakes, ground coriander, olive oil and salt in a roasting pan and toss together. Place in a preheated oven at 250°C and roast for 10-15 minutes until caramelised and just tender. 

While vegetables cook, prepare and cook steak. In a shallow dish cover steak with balsamic vinegar. Marinate for 5 minutes. Heat grill to medium high and cook for about 7 minutes on each side, turning only once, until medium rare. Remove from grill. Rest for 5-7 minutes before serving. 

Meanwhile, mix together all dressing ingredients. Toss with vegetables and Ebly or couscous and keep warm. To serve, slice steak and serve with Ebly and vegetables.

Cook’s notes 

Ebly is a pre-cooked durum wheat grain that is ready to use in 10 minutes. Look for it in the rice and grains section of your supermarket, or possibly the deli area.Seasoned with sea salt, ground black pepper and either olive oil or a knob of butter, it’s a great substitute for rice or pasta. Mixed with roast vegetables, fresh herbs, olives, and dressings, it’s a versatile addition and accompaniment to meals and salads. It’s also good with chicken pieces, salmon or tuna. As a good source of vegetable protein, fibre and minerals, a handful of Ebly wheat in winter soups gives a nutritious boost. 

For good caramelisation when roasting vegetables, be careful not to overcrowd the pan and heat the oven to high, preferably on fan-force. Moist vegetables such as onion, capsicum, and pumpkin benefit from this method of cooking.

From Taste magazine, April 2008 .