AuthorJaredCategory

Ingredients

 1 carrot, peeled and cut in to 2 cm pieces
 1 red capsicum, cut in to 2 cm pieces
 olive oil
 1 ciabatta panini, cut in to croutons
 ½ red onion, thinly sliced
 1 beef steak
 1 tsp honey
 1 tsp apple cider vinegar
 30 g rocket leaves
 1 tbsp traditional pesto

Method

1

Preheat the oven to 200°C.

2

Place the carrot and red capsicum on the prepared oven tray. Drizzle with half the olive oil and season with salt and pepper. Roast for 20-25 minutes. In the last 10 minutes, add the ciabatta panini croutons and red onion to the tray. Drizzle in a little extra olive oil. Remove from the oven once the veggies are golden and the bread is crunchy. Once ready set aside to cool in a bowl.

3

Meanwhile heat a medium frying pan over a high heat. Cook the premium beef rump steak for 2-3 minutes on each side for medium rare , or until cooked to your liking. Set aside on a plate to rest for 5 minutes and then slice into 1 cm thick pieces.

4

While the steak is resting combine the remaining olive oil, honey and apple cider vinegar in a large mixing bowl. Add the rocket leaves, cooked roast vegetables and croutons, and toss to coat in the dressing. Season with salt and pepper.

5

To serve, divide the salad between plates. Top with the sliced steak and dollop with the traditional pesto. Enjoy!

Ingredients

 1 carrot, peeled and cut in to 2 cm pieces
 1 red capsicum, cut in to 2 cm pieces
 olive oil
 1 ciabatta panini, cut in to croutons
 ½ red onion, thinly sliced
 1 beef steak
 1 tsp honey
 1 tsp apple cider vinegar
 30 g rocket leaves
 1 tbsp traditional pesto

Directions

1

Preheat the oven to 200°C.

2

Place the carrot and red capsicum on the prepared oven tray. Drizzle with half the olive oil and season with salt and pepper. Roast for 20-25 minutes. In the last 10 minutes, add the ciabatta panini croutons and red onion to the tray. Drizzle in a little extra olive oil. Remove from the oven once the veggies are golden and the bread is crunchy. Once ready set aside to cool in a bowl.

3

Meanwhile heat a medium frying pan over a high heat. Cook the premium beef rump steak for 2-3 minutes on each side for medium rare , or until cooked to your liking. Set aside on a plate to rest for 5 minutes and then slice into 1 cm thick pieces.

4

While the steak is resting combine the remaining olive oil, honey and apple cider vinegar in a large mixing bowl. Add the rocket leaves, cooked roast vegetables and croutons, and toss to coat in the dressing. Season with salt and pepper.

5

To serve, divide the salad between plates. Top with the sliced steak and dollop with the traditional pesto. Enjoy!

Pesto Beef, Roasted Vegetable and Rocket Salad