Felt like having black pepper rump steak and went to get it. Then bought a bunch of kale, tomato, zucchini, red and green capsicums, carrots, cauliflower and on my way out to the cashier; my eyes caught this canned pineapples pieces on sale; so I grab it. Using half bunch of kale and keeping the remaining for other creative way to cook it.

Google: “Rump steak is a cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to: A steak from the top half of an American-cut round steak primal A British- or Australian-cut from the rump primal, largely equivalent to the American sirloin.” 

Google: “Kale, or leaf cabbage, belongs to a group of cabbage cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head. Kale is not really an Asian kind of vegetables, however it had “been on dinner plates since Roman times and has long been common across much of Europe.”

“Vegetable is a broad term that refers to a group of plants that you can eat. You may be able to eat the whole plant or just parts, such as the leaves, stalk, and seeds. In general, vegetables are low in calories but high in nutrients, such as vitamins, minerals, and fiber. They’re also high in natural chemical compounds called antioxidants that can help protect your cells from damage. Vegetables are full of essential vitamins, and minerals. Many green leafy vegetables such as kale, contain potassium. Cauliflower is Non-starchy vegetables have a low glycemic index. This is a measure of a food’s effect on your blood sugar. Low-glycemic foods have little effect on your blood sugar.”

Made a big serving of mixed vegetables so I can eat the next few days. Thank you, God, for a healthy, colourful, comforting, extra vegetables for next few days, and delicious meal. Let’s cook!!!

Ingredients

Rump steak

1 rump steak
salt
cracked black pepper
balsamic vinegar
oil

Kale chips

3 stalks kale
1 Tsp cayenne powder (OPT)
oil
salt
black pepper

Mixed vegetables

6 carrots, cut into bite size
3 zucchini, cut into bite size
1 big red and green capsicums, cut thin strips
1 medium size cauliflower, florets
1 plum juice tomato, wedges
1 canned pineapple pieces
100-120 ml vegetables stock
1 1/2 Tbs minced garlic
oil
butter (OPT)
salt
pepper

Method

Do the rump steak and kale chips

I bought it fresh, came home left it on my bench for about 45 minutes in room temperature. After 45 minutes up; preheat oven 180 degrees C. Then I season my rump with balsamic vinegar, salt and black pepper and place in the baking tray. Let it sit further 20 minutes. Once 20 minutes up, drizzle oil on rump steak.

Meantime, rinse and thoroughly dry kale, then tear into small pieces and discard any large stems. Add to a large mixing bowl and drizzle with oil and season with cayenne powder, salt and black pepper. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly. Spread the kale onto another tray in one single layer. Spread out to help them crisp while baking.

Now put the rump steak tray and kale tray into oven. Roast rump steak for about 15-17 minutes for medium rare. Bake kale for about 10-15 minutes, then turn the pans around and with food clipper turn kale to ensure even baking. Once rump steak is done, removed from oven and tray. Then rest and cover with tented foil for 5-7 minutes on plate.

Continue baking for 5-10 minutes more, or until kale is crispy and very slight golden brown. Be lookout as it can burn easily. Remove from oven and let cool slightly. Kale chips will crisp up even more once out of the oven.

Cook mixed vegetables

While rump and kale cooking in the oven. Heat oil and butter in a big saucepan until hot. Then add garlic cooked until fragrant about 1 minute. Add carrots, vegetables stock and cauliflowers cook for about 3-4 minutes until soft. Next add in zucchini and both capsicums cook until tender about 2-3 minutes. Lastly, add in pineapple pieces and tomato wedges and cook about 1-2 minutes. Season with salt and pepper to taste. Once vegetables are cooked transfer to plate.

Assemble plate: Place rump steak at the bottom of plate. Followed by cooked mixed vegetables on the top left side and kale chips on the top right side. Enjoy with a glass of red wine.

Note: If your steak is in the freezer. Get the steak out of freezer into the fridge the night before. On the cooking day: get it out the fridge an hour before you want to start cooking it. Best when fresh. Store leftovers in airtight container. Place them in the pantry. Can be stored for 3-4 days. I finished mine within one day.

You can add broccoli, cabbage, mushrooms, or any green vegetables of your choice. You can add salad to your rump steak too. You may also add chicken pieces the next day into your mixed vegetables.

https://helenscchin.com/2021/07/04/rump-steak-mixed-vegetables-and-kale-chips/

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