Rump Steak Stacks with Spaghetti Nests and Roasted Veggies
Rated 5.0 stars by 1 users
Category
Beef
Prep Time
10 minutes
Cook Time
45 minutes
A simply delicious dish filled with fresh, natural flavours. Tender strips of organic rump steak with oven roasted veggies and a spaghetti nest drizzled with organic olive oil.
Ingredients
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2 Rump Steaks
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1 Aubergine
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1 Courgette
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1 Red pepper
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2 Garlic cloves
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200g Mr Organic Spaghetti
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A handful of Fresh Basil
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Salt & Pepper, to taste
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Olive oil
Directions
Remove steaks from packaging and pat dry. Grind over pepper and leave. Turn oven to 200. Chop your veg as chunkily as you like, keeping the garlic whole, and place in a roasting dish. Drizzle with plenty of olive oil, sprinkle with salt and place in the oven for 30 mins.
Meanwhile, boil your spaghetti in salted water. Drain when cooked (roughly 7 minutes) and drizzle with olive oil. Add salt and pepper to your taste and mix well.
Heat a large pan on high heat with a splash of olive oil and salt. When hot, place your steaks in. Cook to your preference. Make sure not to move them too often so they crisp up in the outer layer. When done, set aside to rest for 8 mins.
Slice rumps nice and thin then place in a stack on your plate. Spin your spaghetti using tongs and serve as a nest. Place your veggies along side and sprinkle your fresh basil over the top. Tuck in!
