Seared Black Angus Rump with Garlic Yoghurt Dressing
2 Grass Fed Black Angus Rump Steaks
2-3 tsp Fresh Thyme Leaves
1 Garlic Clove, crushed
3 tbsp Greek Yoghurt
1 Red Onion, cut into wedges
1 Zucchini, cut horizontially into thin slices
1 Red Capsicum, deseeded and cut into 8 wedges
1 Small Sweet Potato, peeled and thinly sliced
Salt & Pepper
3 tbsp Olive Oil
Step One - Prepare the thyme oil by lightly bruising the thyme leaves in a small bowl or mortar & pestle. Add 2 teaspoons of olive oil, before seasoning with salt and pepper.
Step Two - Prepare the garlic yoghurt by mixing the crushed garlic with a little salt and blend into a smooth paste. Stir in the yoghurt, season with salt and pepper to taste.
Step Three - On a lightly oiled medium heat BBQ grill cook the vegetables in batches until tender, approximately 15 minutes for the capsicum, sweet potato for 8-10 minutes, 6-8 minutes for the onions, zucchini for 4-5 minutes. Transfer to a baking tray and keep warm in low heat oven.
Step Four - Prepare each steak by brushing each side with a portion of the thyme oil, reserving half of the oil for dressing the vegetables. Season the steaks, before searing each side for 3-5 minutes for medium-rare. Rest for 5 minutes and thinkly slice.
Step Five - Layer the vegetables onto your serving plates and top with slices of the steak. Drizzle the thyme oil over the stack and top with the garlic yoghurt dressing.