- Time to cook:
- 40 minutes
- 225g (8oz) Lean beef rump steak, cut into strips
- 2x15mlsp (2tbsp) Balsamic vinegar
- 2 Garlic cloves, crushed
- 2x5mlsp (2tsp) Black pepper
- 5mlsp(1tsp) Olive oil
- 1 Small butternut squash, peeled and cut into wedges
- 1 Whole bulb of garlic, split open
- 100g (4oz) Cherry tomatoes
- ¼ Lime, juice
- Handful of fresh basil, torn
Pre-heat the oven to Gas Mark 6, 200°C, 400° F.
Place the rump steak strips into a bowl with 15mlsp (1tbsp) balsamic vinegar, the crushed garlic cloves and 5mlsp (1tsp) back pepper. Mix well, cover and refrigerate for 15-20 minutes.
Meanwhile place the oil into a shallow baking tray, coat the butternut squash wedges and the whole garlic bulb. Roast in the oven for 30 minutes, then add the cherry tomatoes and continue to roast until soft and lightly browned.
Heat a griddle pan or non-stick frying pan. Drain the steak and discard the juice. Cook over a high heat for 3-5 minutes (longer if you prefer well done steak).
In a small bowl mix together the roasted garlic cloves (squeeze the garlic from out of the skin), 15mlsp (1tbsp) balsamic vinegar, 5mlsp (1tsp) black pepper and the lime juice.
To serve, pile the roasted vegetables on to a plate or shallow dish followed by the steak. Spoon over the garlic, balsamic and lime drizzle and scatter with basil leaves.
Per portion: (154g)
Energy 581 kJ / 139 cal
Fat 7g (of which saturates 3g)
Carbohydrate 6g (of which sugars 3.5g)