Go Back

Garlic & Herb Rump Steak with Roasted Mediterranean Vegetables & Creamy Avocado Salsa

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 4 Australian Beef Rump Steaks approximately 200g each
  • 1 x The Fruit Salad Co Mediterranean Vegetables 400–450g
  • 2 Hass Avocados diced
  • 1 Continental Cucumber diced
  • 1 small red onion finely diced
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh coriander
  • Juice of 1 lime
  • 2 cloves garlic crushed
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and freshly cracked black pepper
  • Optional: Lime wedges and extra parsley to serve

Method
 

  1. Preheat the oven to 200°C fan-forced.
  2. Spread the Mediterranean vegetables onto a lined baking tray. Drizzle with half the olive oil, season with salt and pepper and roast for 25–30 minutes, turning once, until tender and lightly caramelised.
  3. Meanwhile, combine the diced avocado, cucumber, red onion, parsley, coriander and lime juice in a bowl. Season lightly with salt and gently fold together. Set aside.
  4. Mix the remaining olive oil with the crushed garlic and oregano. Brush over both sides of the rump steaks and season generously with salt and cracked pepper.
  5. Heat a large frying pan or barbecue plate over high heat. Cook the steaks for 3–4 minutes per side for medium-rare, or to your preferred doneness. Rest for 5 minutes before slicing.
  6. Arrange the roasted vegetables on serving plates, top with sliced rump steak and finish with generous spoonfuls of the creamy avocado salsa. Garnish with extra parsley and lime wedges if desired.

Notes

For an extra burst of flavour, crumble a little feta over the roasted vegetables before serving.
Swap parsley and coriander for basil if preferred.
Serve with warm crusty bread or roasted potatoes for an even heartier meal.