Roasted Winter Vegetables and Rump Steak with Kale and Feta sauce



  1. Preheat oven to 220°C (200°C fan-forced). Line 2 large baking trays with baking paper.
  2. Combine soy sauce, brown sugar and 1 tablespoon of oil in a medium-sized bowl. Trim beef of fat and sinew and add to soy mixture, turning to coat completely with mixture.
  3. Slice the sweet potatoes, carrots and zucchini into long wedges. Slice the red capsicum into 1cm strips. Cut the onion into thin wedges. Halve the Brussels sprouts. Toss with 2 tablespoons of oil and season with salt and black pepper. Place sweet potatoes and carrots on prepared tray, drizzle with oil and cook for 30-40 minutes or until cooked and golden.
  4. Place the zucchini, red capsicum, onion and Brussels sprouts onto the other tray and drizzle with oil. Bake for 20 minutes or until cooked and golden.
  5. Heat a chargrill pan over high heat. Lift beef from marinade and cook for 1-2 minutes on each side or until cooked to your liking. Place on a plate. Lightly cover and rest for 5-10 minutes before cutting into thin slices.
  6. Chop spring onions. Remove stem from the kale and shred the leaf. Place spring onions, kale, fetta, 1 tablespoon of oil, vinegar, honey and 2 tablespoons of water in a small blender. Blend until smooth.
  7. Place a dollop of kale and fetta sauce on 4 plates and smear with the back of the spoon. Top with the roasted vegetables and sliced steak.