Steak with Oven Roasted Veggies and Guacamole

Name: Steak with Oven Roasted Veggies and Guacamole
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1
Ingredients: ½ Avocado (~ 3.5 oz); 3.5 oz Cherry tomatoes; ½ Garlic clove (~ 0.1 oz); 4.4 oz Mushrooms; 1, 1 twigs of Rosemary, fresh (~ 0.2 oz); 7.1 oz Rump steak; 2 tsp Balsamic vinegar; 1 tsp Canola oil; 2 tsp Olive oil; Salt; Black pepper

Indulge yourself with this juicy rump steak seasoned with garlic and rosemary. With a side of roasted tomatoes and mushrooms, served with guacamole.

Nutritional information:

Calories	2586 kJ (618 kcal)
Protein	52 g
Fat	40 g
Carbohydrates	10 g
Fiber	8 g

Utensils:

chef's knife, cutting board, bowl, baking tray, non-stick frying pan, oven

Recipe instructions:

1

Take the steak out of the fridge, put on a plate and leave to rest for at least 15 minutes. If you want the perfect steak experience leave it to rest until the meat reaches room temperature.

7.1 oz Rump steak

2

Preheat the oven to 350 °F.

3

Clean the mushrooms, cut the tomatoes in half and put them both in a bowl. Add the olive oil, balsamic vinegar, and rosemary. Mix everything well, spread onto a baking tray and bake for 15 minutes in the oven.

4.4 oz Mushrooms
3.5 oz Cherry tomatoes
2 tsp Olive oil
2 tsp Balsamic vinegar
1 twig of Rosemary, fresh (~ 0.1 oz)

4

Generously salt and pepper the steak.

Salt
Black pepper

5

Heat the canola oil in a non-stick frying pan over high heat. Fry the steak and turn it every minute. Each time you turn it, rub it with garlic and brush it with a rosemary twig.