Synergy Lean Rump and Roasted veg (meso2)
Season the sirloin steak with coriander, paprika, black pepper and salt in a bowl. Ensure both sides are covered
Preheat oven to 180 degrees and line a baking tray with baking paper. Add the sweet potato and carrot onto the tray and drizzle olive oil over the top. Season with salt and pepper. Bake in the oven for 10 minutes.
Remove the tray from the oven and add the green beans to the tray and place back in the oven for a further 10-15 minutes. Set aside once cooked
Whilst the vegetables are cooking, heat a barbeque grill and cook both steaks for a few minutes on each side or until liking
Divide the roasted vegetables into two meals. Dish one serving of the roasted vegetables with one sirloin steak
Refrigerate the remaining steak and roasted vegetables for tomorrow’s leftover
Serves 2
Category 1 recipe
2x 150g Synergy Lean Rump steak
200g sweet potato, chopped
1 1/2 tbsp. olive oil
200g green beans, ends trimmed
2 carrots, chopped
1 tsp. paprika
1 tbsp. dried coriander
Black pepper and sea salt
Category 2 recipe
2x 200g Synergy Lean Rump steak
250g sweet potato, chopped
1 1/2 tbsp. olive oil
200g green beans, ends trimmed
2 carrots, chopped
1 tsp. paprika
1 tbsp. dried coriander
Black pepper and sea salt
Category 3 recipe
2x 250g Synergy Lean Rump steak
300g sweet potato, chopped
1 1/2 tbsp. olive oil
200g green beans, ends trimmed
2 carrots, chopped
1 tsp. paprika
1 tbsp. dried coriander
Black pepper and sea salt
