Ingredients
2 rump/sirloin steaks
4 carrots
200g green beans
½ cup olive oil
Salt and pepper
1 tbsp honey
2 cloves garlic
Method
GARLIC GREEN BEANS
Top & Tail beans. Heat a flat-bottomed saucepan on medium heat and add a little olive oil and/or butter (tip: adding a bit of olive oil with your butter means you get the buttery flavour but it won’t burn so readily). Add beans and coat well. Add a little splash of water and cook beans for 2-3 minutes tossing continually until tender but still crunchy. Add garlic and saute for a further 2-3 minutes. Season well before serving.
HONEYED CARROTS
Preheat oven to 200 degrees. Line a baking tray with baking paper. Cut carrots into 2cm diagonal chunks and drizzle with olive oil and honey. Season well. Roast carrots for 30-40 minutes until caramelised and tender. Toss halfway through to ensure carrots cook evenly.
SAUSAGES
Heat a non-stick pan over a medium heat, then add the sausages. A little of the fat from the sausages will start to come out as they warm up; turn the sausages in the hot fat to coat them. Keep cooking for 15-20 mins, moving them around in the pan and turning them over regularly so they all cook evenly. If using thick cut sausages cut in half and fry exposed side for 1 minute for a crispy edge.
STEAK
Bring steak to room temperature (leave out of fridge for 15 minutes). Drizzle steaks with olive oil and season with salt and pepper. Preheat griddle pan or BBQ to high heat. Add a small knob of butter and when sizzling, add steaks. Cook steaks to your liking. Leave steaks to rest for a couple of minutes, lightly covered with foil to keep warm.
