Serves: 4 (plus leftovers)
Preparation time: 15 minutes
Cooking time: 40 minutes
6 x 150g beef rump steaks, trimmed of fat
3 sweet potatoes, peeled and cut into wedges
3 tbsp olive oil
1½ tbsp (or to taste) cajun seasoning*
3 corn cobs, cleaned and halved
¼ red cabbage, finely sliced
½ bunch chives, cut into 5cm lengths
3 tsp white wine vinegar
Take the beef out of the fridge to allow it to come to room temperature.
Preheat the oven to 180ºC. Toss the sweet potato wedges in 1 tbsp of the oil and spread on a lined baking tray. Cook for 40 minutes or until soft and coloured.
Rub the beef steaks with the cajun seasoning and cook on high on a barbecue or chargrill pan until cooked to your liking. Remove from the heat, cover loosely with foil and allow to rest for 10 minutes.
Brush the corn cobs with 1 tbsp of the oil and cook on a medium heat on a barbecue or chargrill pan for 10 minutes, turning regularly until evenly coloured.
Place the cabbage, chives, vinegar and the remaining oil in a large bowl and toss to combine.
Serve the beef steaks with grilled corn, sweet potato wedges and cabbage slaw.
Note: For a milder chilli hit, use less cajun seasoning or for no chilli, substitute with a steak seasoning blend.
Preparation time: 5 minutes
Chop the leftover beef and place in a soft wholegrain wrap with grated carrot, sliced cheddar, mashed avocado and shredded iceberg lettuce. Top with some BBQ sauce and roll tightly.
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