4 x 250g Mick's Meat Barn marinated rump steaks
400g butternut pumpkin peeled, cut into 2cm pieces
400g sweet potato peeled, cut into 2cm pieces
1 zucchini, sliced
1 large capsicum, thinly sliced
1 large red onion, cut into wedges
2 tbs extra virgin olive oil
2 teaspoons sumac
1 1/2 tablespoons lemon juice
1 1/2 teaspoons wholegrain mustard
1 tsp maple syrup
1 bunch fresh continental parsley leaves
Step 1 - Preheat oven to 210°C fan forced. Line 2 baking trays with baking paper. Spread vegetables - pumpkin, sweet potato, capsicum, zucchini, and onion over prepared trays. Drizzle with 1 tbs olive oil. Sprinkle with sumac, salt, pepper and toss to combine. Roast for 30 minutes or until golden and tender.
Step 2 - To cook the quinoa – rinse 1 cup of quinoa in water and drain. In a saucepan combine the quinoa with 2 cups of water. Bring to the boil, stir once and then reduce the heat to a simmer. Cover and leave to cook for 15 minutes, do not remove the lid. Remove from the heat and allow to sit, covered for a further 10 minutes. Remove the lid, fluff with a fork and drain if necessary, before serving. Combine lemon juice, mustard, maple syrup and half a tbs olive oil in a bowl, season with salt and pepper.
Step 3 - Heat a chargrill pan on medium high. Cook beef rump in half a tbs of olive oil, turning, for 3 minutes for medium or until cooked to your liking. Transfer to a plate. Rest for 3 minutes and then thinly slice (against the grain).
Combine the roast vegetables, quinoa, parsley, steak and half the dressing in a bowl. Toss and divide among plates. Drizzle with remaining dressing. Enjoy!
TIP: This recipe is really versatile and the quinoa can be substituted for a number of grains including buckwheat, couscous and brown rice.
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