Roast Beef Rump with Winter Vegetables

Healthy, hearty and full of flavour, this Roast Beef Rump with Winter Vegetables is the perfect cooler-weather meal. Tender slices of rump steak are served with roasted pumpkin, sweet potato, zucchini and capsicum, then tossed through quinoa with a zesty maple and mustard dressing.

Created by dietitian Jess Spendlove, it’s a nourishing dinner that feels fresh, filling and satisfying.

Roast Beef Rump with Winter Vegetables

Australian Beef

Servings

4

Prep Time

20 minutes

Cook Time

40 minutes

Healthy, hearty and full of flavour, this Roast Beef Rump with Winter Vegetables is the perfect cooler-weather meal.

Roast Beef Rump with Winter Vegetables

Ingredients

  • 600g beef rump steaks

  • 400g butternut pumpkin peeled, cut into 2cm pieces

  • 400g sweet potato peeled, cut into 2cm pieces

  • 1 zucchini, sliced

  • 1 large capsicum, thinly sliced

  • 1 large red onion, cut into wedges

  • 2 tbs extra virgin olive oil (EVOO)

  • 2 teaspoons sumac

  • 200g quinoa

  • 1 1/2 tablespoons lemon juice

  • 1 1/2 teaspoons wholegrain mustard

  • 1 tsp maple syrup

  • 1 bunch fresh continental parsley leaves

Directions

  1. Preheat oven to 210°C fan forced.

  2. Line 2 baking trays with baking paper. Spread vegetables - pumpkin, sweet potato, capsicum, zucchini, and onion over prepared trays. Drizzle with 1 tbs EVOO. Sprinkle with sumac, salt, pepper and toss to combine. Roast for 30 minutes or until golden and tender.

  3. To cook the quinoa – rinse 1 cup of quinoa in water and drain. In a saucepan combine the quinoa with 2 cups of water. Bring to the boil, stir once and then reduce the heat to a simmer. Cover and leave to cook for 15 minutes, do not remove the lid. Remove from the heat and allow to sit, covered for a further 10 minutes. Remove the lid, fluff with a fork and drain if necessary, before serving.

  4. Combine lemon juice, mustard, maple syrup and half a tbs EVOO in a bowl, season with salt and pepper.

  5. Heat a chargrill pan on medium high. Coat beef rump in half a tbs of EVOO and season with salt and pepper. Cook, turning, for 3 minutes for medium or until cooked to your liking. Transfer to a plate. Rest for 3 minutes and then thinly slice (against the grain).

  6. Combine the roast vegetables, quinoa, parsley, steak and half the dressing in a bowl. Toss and divide among plates. Drizzle with remaining dressing.
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