Cook this Jamie Oliver steak recipe, a delicious beef BBQ recipe and great for summer entertaining. Cook & Save with Jamie.
Serves: 8
Ingredients:
2 red capsicums
2 medium red onions
2 medium zucchini
60g Kalamata olives (optional)
1 fresh red chilli
1 bunch of fresh basil
600g wholegrain rice
1 x Created with Jamie Sweet
Pepper Butterflied Beef Rump
2 lemons
extra virgin olive oil
sea salt and freshly ground
black pepper
100g rocket
Method:
1. Preheat a griddle pan or barbecue to a high heat. Halve and deseed the capsicums, then cut each half into 4 pieces. Peel the red onions and cut each into 8 wedges. Trim the zucchini and finely slice lengthways or speed-peel into ribbons. Destone the olives (if using), deseed and finely slice the chilli and pick the basil leaves, discarding the stalks.
2. Grill all the veg on the hot griddle or barbecue – cook the onion wedges for 2 to 3 minutes on each side, or until dark and bar-marked, repeat with the capsicum wedges, and grill the zucchini for 1 to 2 minutes on each side. Work in batches, keeping the grilled veg warm until needed.
3. Cook the rice, and your Created with Jamie Sweet Pepper Butterflied Beef Rump, according to pack instructions. Next, add the juice from 1 lemon, 5 tablespoons of extra virgin olive oil and a pinch of sea salt and pepper to a clean jam jar. Pop the lid on and shake well – have a taste and tweak the seasoning,
if needed.
4. Add the grilled veg to a large bowl along with the basil, rocket, chilli and olives (if using). Pour over the dressing and toss well. Slice up the beef and serve with the rice, a portion of the grilled veg salad and lemon wedges for squeezing over.
Jamie’s Tip:
Feel free to roast your veg in the oven, if you prefer. Prep the capsicum and onions in the same way, just chop the zucchini into 1cm slices. Toss in a large roasting tray with some squashed garlic cloves, a pinch of sea salt and pepper and a good lug of olive oil. Roast for 50 minutes, turning halfway.
source
