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Seared Garlic Butter Steak with Roast Root Veggie Toss & Creamy Pesto Dressing

We’ve dug deep to find and create this stunning meal for tonight’s dinner. A roast root veggie toss, with pops of colour from the beetroot, adds an earthen texture to the succulent beef rump, slathered in a buttery garlic sauce. We know you will be excavating this plate down to the last crumb. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

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Easy Prep Kid Friendly Under 650kcal Under 40g carbs
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 brown onion
  • 1 potato
  • 1 white turnip
  • 1 beetroot
  • 1 garlic
  • 1 packet beef rump
  • 20 gr butter
  • 1 bag baby spinach leaves
  • 1 white wine vinegar
  • 1 packet creamy pesto dressing
  • 1 sachet aussie spice blend
  • olive oil
  • 1 brown onion
  • 2 potatoes
  • 2 white turnips
  • 2 beetroots
  • 2 garlics
  • 1 packet beef rump
  • 40 gr butter
  • 1 bag baby spinach leaves
  • 1 white wine vinegar
  • 1 packet creamy pesto dressing
  • 1 sachet aussie spice blend

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Cut onion, potato and white turnip into bite-sized chunks. Cut beetroot into small chunks. Finely chop garlic.
    • Place onion, potato, turnip and beetroot on a lined oven tray. Sprinkle with Aussie spice blend and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.
    Little cooks: Help toss the veggies!
    TIP: If your oven tray is crowded, divide between two trays.
  2. • When the veggies have 10 minutes remaining, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.
    • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking.
    • In the last 1-2 minutes, add garlic and the butter, then season with salt and pepper. Transfer to a plate to rest.
    TIP: Pounding the beef ensures that it's extra tender once cooked.
  3. • To the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Toss to combine and season to taste.
  4. • Slice seared garlic butter steak.
    • Divide steak and roast root veggie toss between plates.
    • Drizzle with creamy pesto dressing to serve. Enjoy!
    Little cooks: Add the finishing touch by drizzling over the dressing!