If you’re a fan of My Kitchen Rules, then you’ll remember the hilarious duo – and grand-finalists – that was Jac and Shaz. Teaming up with SHESAID, the two chefs are sharing one of their healthier, but equally as tasty, beef recipes.
Accompanied by chargrilled vegetables, this Brazilian-style beef rump dish is super quick and easy to whip up mid-week and will tantalise any taste buds.
600g thinly sliced beef rump strips, fat trimmed
4 cloves garlic
2 tsp of sea salt flakes
4 tbsp of extra virgin olive oil
2 small zucchini, sliced thinly lengthways
1 red capsicum, quartered, seeds and stem removed
200g button mushrooms
12 sprigs thyme, plus 1 tbsp of leaves
1. Place the beef on a plate and allow the meat to reach room temperature while you prepare the garlic paste. Place garlic and salt in a mortar and pestle and grind to a fine paste, add oil and stir to combine. Spread beef with a little garlic paste on both sides.
2. Preheat a char grill over high heat and cook beef for 4-5 minutes per side, depending on thickness, for medium-medium rare. Allow to rest, slice to serve.
3. Place vegetables in a large bowl with remaining garlic paste, thyme sprigs and leaves. Cook vegetables on the same grill while the beef is resting, turning regularly until golden with some grill marks.
4. Serve sliced beef with char grilled vegetables and extra sprigs of thyme.
Recipe courtesy of betteronbeef.com.au