Rump steak rainbow bowls
These family friendly rainbow bowls are full of flavour and texture
Serves
4 - 6
Prep Time
20 mins
Cook Time
10 mins
Bowls still reign supreme.
They're easy to pull together, flex to what whatever is on hand and are completely customisable to each person. The key to pulling these together is getting all the salad ingredients prepped ready to go before starting with the beef.
Recipe is courtesy of our friends, Greenlea Butcher Shop
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ShareIngredients
500g Quality Mark rump steaks
salt and pepper
to taste3 Tbsp tahini
3 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp light soy sauce
1 Tbsp cooking oil
1 cucumber
quartered and sliced250g cherry tomatoes
halved1 red capsicum
deseeded and thinly sliced1 avocado
pitted and thinly sliced4 eggs
soft boiled and halved1 carrots
peeled and grated3 cups quinoai
½ red onion
dicedA pinch black sesame seeds
Method
Cut steaks horizontally into two long pieces, roughly the size and shape of a remote control .
Season the steaks generously with salt and pepper and reserve.
Place a frying pan on medium high heat. Once hot, add oil followed by the steaks.
Cook for 3 minutes per side for medium rare.
Transfer to a chopping board and rest for 10 minutes. Slice steak into strips.
To assemble, divide quinoa or rice into bowls. Top with sliced steak and arrange cut vegetables and eggs beside the steak so all the quinoa is covered with toppings.
Drizzle all over with the dressing and scatter with the onion and sesame seeds.
Place the tahini, extra virgin olive oil, balsamic vinegar, honey, and light soy sauce into a small bow.
Whisk until well combined and set aside.
Nutrition Information per Serving (414g)
This nutrition analysis is based on 6 serves.
