What’s for dinner? It is common everyone needed food. Most people needed something hearty comfort meals. For me having meat and simple vegetables will do. It does not required much effort. All you needed is wash vegetables, cut up, for the meat marinade with what you have in the pantry.
Having the oven or griller on do help warm up the kitchen and give the kitchen fragrant smell of whatever you are cooking. As I am a chili lover, so I have got to have chili be it powder, sauce or fresh cut. If you are not omit it. Let’s get busy cooking and keep warm.
This meal is hearty comfort delicious without much mess. Let’s get busy cooking!!!
4 Rump steak fillets
1 Bunch broccoli, washed, cut into bite size
1 cauliflower cut into florets, divided
1 punnet cherries tomato
4 Tbs Worcester sauce
2 Tbs minced garlic
2 Tbs chili powder (OPT)
1 Tbs apple cider
2 sprigs of thyme
water for microwave vegetables
Marinade fillets with sea salt set aside for 30 minutes. After 30 minutes marinated; add black pepper, garlic, chili powder, apple cider, Worcester, thyme and salt. Preheat oven 200 degrees C, Let it marinade for 30 minutes again.
Lightly oil a roasting pan or baking sheet, or line with aluminium foil. Drizzle with olive oil and toss so that the florets are lightly coated with oil. Spread the florets out into on the roasting pan; don’t crowd and one layer. Sprinkle with salt and pepper. Roast for 25-30 minutes. Once done, remove from oven, cover with foil until needed.
Reduce heat to 180 Degrees C. Transfer fillets, half cauliflower and cherries to baking tray. Bake for 20-25 minutes. In between 10-15 minutes, turn over fillets. Cooked to your liking. While fillets in oven; place broccoli and the remaining cauliflower in to microwave safe bowl and add enough water and a pinch of salt; cook on high for 18 minutes until soft and cooked. Remove from microwave and drain, keep warm and set aside until needed.
Cover with foil to keep warm. Once fillets done, rested 5-7 minutes, place the roasted warm cauliflower back into oven to reheat again about 5-7 minutes; then transfer the cooked vegetables to plates. When roasted cauliflower done transfer to plate with cooked vegetables and add the fillets. Serve with a glass of red wine.