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Garlic steak and mustard roast vegetables
Garlic steak and mustard roast vegetables
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Indulge in juicy steaks with roasted veggies for a delicious dinner.
Ingredients:
  • 550g baby chat potatoes, chopped
  • olive oil cooking spray
  • 23.40 gm wholegrain mustard
  • 3 baby eggplant, trimmed, halved lengthways
  • 1 red capsicum
  • 2 zucchini, trimmed
  • 1 red apple
  • 1 red onion, cut into thin wedges
  • 82.50 ml oregano leaves
  • 1 garlic clove, crushed
  • 18.20 gm olive oil
  • 4 (150g each) beef round steaks
Instructions:
  • Preheat your oven to 200°C. Place potatoes in a large baking dish and spray with oil. In a jug, combine mustard and 1 tablespoon of warm water, then pour the mixture over the potatoes. Toss the potatoes to coat them evenly. Roast in the oven for 10 minutes.
  • Dice eggplant, capsicum, zucchini, and apple into 2cm pieces. Combine all vegetables, apple, and oregano with the potatoes. Season generously with salt and pepper, then mix everything together.
  • Continue roasting in the oven for 20 to 25 minutes, or until the vegetables are tender and have a beautiful golden hue.
  • Mix the garlic with the oil and then coat both sides of the steaks. Preheat a lightly-greased barbecue grill or plate over medium-high heat. Grill the steaks for 2 to 3 minutes on each side for medium doneness or to your preference. Serve with vegetables.

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