Rump steak rainbow bowls
These family friendly rainbow bowls are full of flavour and texture
4 - 6
Serves
20 mins
Prep Time
10 mins
Cook Time
Recipe author
Bunny Eats Design
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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Ingredients
Ingredients
500g Quality Mark rump steaks
salt and pepper
to taste
3 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 sliced
250g cherry tomatoes
halved
1 red capsicum
deseeded and thinly sliced
1 avocado
pitted and thinly sliced
4 eggs
soft boiled and halved
1 carrots
peeled and grated
3 cups quinoa
i
To Serve
½ red onion
diced
A pinch black sesame seeds
Method
Method
Dressing
1
Cut steaks horizontally into two long pieces, roughly the size and shape of a remote control .
2
Season the steaks generously with salt and pepper and reserve.
3
Place a frying pan on medium high heat. Once hot, add oil followed by the steaks.
4
Cook for 3 minutes per side for medium rare.
Start Timer
5
Transfer to a chopping board and rest for 10 minutes. Slice steak into strips.
Start Timer
6
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.
7
Drizzle all over with the dressing and scatter with the onion and sesame seeds.
Nutrition Information per Serving (414g)
This nutrition analysis is based on 6 serves.
Energy
1841kJ (440 kcal)
Protein
28.3g
Total Fat
24.5g
Saturated Fat
4.4g
Carbs
22.5g
Dietary Fibre
8.1g
Sodium
488mg
Iron
4.6mg
Zinc
5.5mg
Vitamin B12
1.3µg
