Roasted veggie bowl with grilled balsamic steak
4 serves
10 m
35 m
Ingredients
- Spray olive oil
- 600 g butternut pumpkin, peeled, seeds removed, cut into 3 cm wedges
- 2 bunches asparagus, trimmed, cut into thirds
- 1 large red onion, cut into wedges
- 400 g lean rump steak, fat trimmed
- 160 g baby spinach
- 2 small radish, thinly sliced into rounds
- 200 g marinated red capsicum strips
- 40 g low fat feta cheese, crumbled
- 2 teaspoon balsamic glaze
Method
Step 1
Preheat oven to 180 °C. Line 1 baking tray with baking paper. Place pumpkin on baking tray and spray with olive oil. Roast, turning once, for 30 minutes or until golden and tender. Set aside.
Step 2
Meanwhile, preheat a barbeque grill on medium-high heat. Lightly spray grill with olive oil and cook the asparagus and onion for 3 to 4 minutes or until tender and lightly charred. Set aside.
Step 3
On the same grill, grill steaks for 2-3 minutes each side, or until cooked to your liking. Transfer to a plate and rest for 5 minutes. Thinly slice.
Step 4
Divide the spinach, red capsicum strips, radish, roasted pumpkin, asparagus, red onion and beef between the serving bowls. Crumble the feta on top of each bowl and drizzle with balsamic glaze.
