BBQ Steak, Asparagus, Capsicum and Rocket

Ingredients

1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground cinnamon
500 g rump steak, trimmed
2 bunches asparagus, ends trimmed
175 g baby capsicums, quartered, seeded
Olive oil spray
120 g packet baby rocket
400 g can chickpeas, rinsed, drained
1/2 red onion, thinly sliced
1 Tbs red wine vinegar
2 tsp wholegrain mustard
2 tsp olive oil
1/2 tsp honey

Method

Combine paprika, cumin and cinnamon in a small bowl. Season. Sprinkle spice mixture evenly over both sides of the steak.

Preheat a barbeque grill or char-grill on medium-high. Spray steak, asparagus and capsicum lightly with oil. Cook the steak for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 3-4 minutes to rest.

Meanwhile, cook capsicum on grill for 2-3 minutes. Add asparagus and cook with the capsicum for 1-2 minutes each side or until vegetables are lightly charred and just tender. Cut asparagus spears in half diagonally. Combine asparagus, capsicum, rocket, chickpeas and onion in a large bowl.

Thinly slice the steak. Whisk vinegar, mustard, olive oil and honey in a bowl. Add the steak and dressing to the salad and gently toss to combine.

Credits: Coles

Photo Credits: Coles