No beef option - beef rump steaks are replaced with chicken schnitzels.
Set oven 220ºC. Dice carrots and beetroots. Trim and halve radishes. Wedge onion. Toss on a lined oven tray with 1 tbsp oil, 2 tsp cumin, 1 tbsp maple syrup, salt and pepper. Roast in oven for 20 minutes until cooked through.
2. Toast the sesame seeds
Heat a frypan over medium heat. Add sesame seeds and toast for 1-2 minutes until golden. Remove from pan.
3. Cook the steaks
Increase pan heat to medium-high. Coat steaks with 2 tsp garam masala, 1 tbsp oil, salt and pepper (see notes). Cook for 3-4 minutes each side or until cooked to your liking. Set aside to rest.
4. Dress the vegetables
Whisk together 1 tbsp vinegar with 1 tbsp olive oil. Remove roast vegetables to a serving plate. Trim watercress and scatter over. Drizzle over dressing and garnish with sesame seeds.
5. Finish and plate
Cut steaks in half. Serve with carrot salad.
Pat the steaks dry with paper towel before cooking. This will help brown the steaks and prevent them from stewing.
No beef option - beef rump steaks are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Radishes, 1/2 bunch *
Red onion, 1
Mixed sesame seeds, 1/2 packet (20g) *
Beef rump steaks, 600g
Watercress, 1 sleeve
From your pantry
Oil (for cooking + olive), salt, pepper, maple syrup, garam masala, apple cider vinegar, ground cumin