Rump Steak Rainbow Bowls
SERVES 4 | 20 MINS PREP | 10 MINS COOK TIME
500g rump steak
Salt and pepper, to taste
3 Tbsp tahini
3 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp light soy sauce
1 Tbsp cooking oil
1 cucumber, quartered and sliced
250g cherry tomatoes, halved
1 red capsicum, deseeded and thinly sliced
1 avocado, pitted and thinly sliced
4 eggs, soft boiled and halved
1 carrot, peeled and grated
3 cups quinoa or cooked rice
½ red onion, diced
A pinch black sesame seeds
Cut steaks horizontally into two long pieces, roughly the size and shape of a remote control.
Season the steaks generously with salt and pepper and reserve.
Place a frying pan on medium high heat. Once hot, add oil followed by the steaks.
Cook for 3 minutes per side for medium rare.
Transfer to a chopping board and rest for 10 minutes. Slice steak into strips.
To make dressing, put the tahini, extra virgin olive oil, balsamic vinegar, honey and light soy sauce into a small bowl. Whisk until well combined and set aside.
To assemble, divide rice or quinoa into bowls. Top with sliced steak and arrange cut vegetables and eggs beside the steak so all the rice is covered with toppings.
Drizzle all over with the dressing and scatter with the onion and sesame seeds.