2. Roughly chop parsley and jalapeño. Blend together with 1 tbsp tahini, 3 tbsp vinegar and 3 tbsp olive oil using a stick mixer. Season to taste with salt and pepper. Add more water if needed until it reaches a dollop consistency.
3. Heat frypan over high heat. Coat steaks with 1 tbsp oil, salt and pepper. Cook for 3-4 minutes each side or to your liking. Set aside to rest.
4. Toss spinach through roast vegetables. Divide among plates along with sliced steak and sauce. Sprinkle over dukkah.
Cut the carrots into smaller pieces to speed up the cook time.
No beef option - beef rump is replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Red capsicum, 1
Parsley, 1/2 bunch *
Tahini, 1 tbsp *
Beef rump steaks, 600g
Baby spinach, 1/2 bag (100g) *
Dukkah, 1 packet (30g)
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, ground coriander, red wine vinegar