Steaks with Kumara Wedges and Vegetable Toss

Steaks with Kumara Wedges and Vegetable Toss

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Steaks With Kumara Wedges And Vegetable Toss With Kumara, Smoked Paprika, Olive Oil, Broccoli, Carrot, Asparagus, Chicken Stock, Butter, Lemon, Beef Rump Steaks

The ingredient of Steaks with Kumara Wedges and Vegetable Toss

  1. 1 1/3 pounds kumara gold, scrubbed and cut into 2cm-thick wedges
  2. 1 teaspoon smoked paprika
  3. 2 tablespoons olive oil
  4. 1 head broccoli cut into florets
  5. 1 carrot cut in half lengthways then sliced 0.5cm
  6. 1 bunch asparagus woody ends trimmed and cut into thirds
  7. 1/4 cup chicken stock
  8. 1 tablespoon butter
  9. 1 lemon
  10. 1 3/16 pounds beef rump steaks at room temperature

The instruction how to make Steaks with Kumara Wedges and Vegetable Toss

Nutritions of Steaks with Kumara Wedges and Vegetable Toss

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