Steak with Oven Roasted Veggies on a Bed of Rice

Name: Steak with Oven Roasted Veggies on a Bed of Rice
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); 1 ½ tsp Balsamic glaze; 7.1 oz Rump steak; 1⁄3 cup Basmati rice; 1 tsp Canola oil; 2 tsp Olive oil; Salt; Black pepper

Enjoy our recipe Steak with Oven Roasted Veggies on a Bed of Rice by feastr. Ideal to lose weight. High Protein and very tasty.

Nutritional information:

Calories	3600 kJ (860 kcal)
Protein	58 g
Fat	40 g
Carbohydrates	61 g
Fiber	9 g

Utensils:

chef's knife, cutting board, bowl, baking tray, small pot, 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
1 ⁠½ tsp Balsamic glaze
1 twig of Rosemary, fresh (~ 0.1 oz)

4

Prepare the rice according to the package instructions.

1⁄3 cup Basmati rice

5

Generously salt and pepper the steak. A ¾ in thick steak takes approx. 3-4 minutes per side until it is medium.

Salt
Black pepper

6

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.