Chargrilled Steak With Gravy

Prepare: 10 mins

Cook: 20 mins

Serves: 4

Ingredients:

• 3/4 cup Frozen Peas
• 800 g potatoes, cut into 3cm pieces
• 1 Carrot, diagonally sliced
• 1 bunch Broccolini
•  olive oil spray
• 3 tbspn Instant Roast Meat Gravy
• 500 g Beef Rump Steak

Method:

1. Preheat oven to 200°C fan-forced. Spray potatoes lightly with oil. Spread potatoes onto a baking paper lined baking tray. Bake for 20 minutes, until cooked through and golden.
2. Heat chargrill plate or non-stick frying pan over high heat. Spray steak lightly with oil. Cook for 3-4 minutes each side, until cooked to your liking. Rest steak for 2-3 minutes. Slice diagonally into thick slices across the grain.
3. Meanwhile, boil, steam or microwave carrot, broccolini and peas until tender.
4. Place gravy mix into heatproof measuring jug. Make up to 250ml with boiling water while stirring well with a fork. Stir briskly for 1 minute until smooth, ensuring all powder is mixed in. Serve steak with gravy and vegetables.