Steak with Oven Roasted Veggies and Guacamole

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

Preheat the oven to 350 °F.

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)

Generously salt and pepper the steak.

• Salt
• Black pepper

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.

• 1 twig of Rosemary, fresh (~ 0.1 oz)
• 1 tsp Canola oil
• ½ Garlic clove (~ 0.1 oz)

Remove the steaks from the frying pan to a plate and leave to rest for approx. 3-5 minutes.

In a bowl, mash the avocado flesh with a fork. Season with salt and pepper.

• ½ Avocado (~ 3.5 oz)
• Salt
• Black pepper

Serve the steak with guacamole and oven veggies.

Enjoy your meal!