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Sticky carrot and zucchini salad with chargrilled steak
Sticky carrot and zucchini salad with chargrilled steak
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your weeknight dinner with a gourmet roasted veggie salad drizzled with tangy mustard dressing and topped with juicy beef.
Ingredients:
  • 1 bunch baby carrots, trimmed, peeled
  • 27.00 gm maple syrup
  • 60ml (1/4 cup) olive oil
  • 2 zucchini, thinly sliced diagonally 4
  • 50g beef rump steak
  • 30.00 ml fresh lemon thyme leaves
  • 17.70 gm Dijon mustard
  • 250g green round beans, trimmed
  • 100g mixed baby salad leaves
  • 400g can cannellini beans, rinsed, drained
  • 1/2 red onion, thinly sliced
Instructions:
  • Preheat the oven to 220C. Lay the carrots on a lined baking tray, drizzle with maple syrup and 1 tablespoon of oil. Season with a pinch of salt and pepper. Roast for 15-20 minutes, then add the zucchini for the last 10 minutes of cooking.
  • Rub the steak with 1 tablespoon of lemon thyme. Heat up a barbecue grill or chargrill on high heat. Grill the steak, flipping it, for 5-7 minutes for medium or until it reaches your preferred doneness. Place the steak on a plate and let it rest for 5 minutes. Mix together the lemon juice, mustard, and remaining oil and lemon thyme in a jug.
  • Boil the green beans in salted water until tender crisp. Drain. Slice the steak thinly. Present salad leaves on a platter. Layer with carrots, zucchini, green beans, cannellini beans, onion, and steak. Drizzle dressing over the top.

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