Motherpedia: What was the first kitchen appliances that you have bought, or going to buy, after trying out so many of them during the competition?
Jac and Shaz: A pressure cooker! We had never used a pressure cooker prior to MKR. But with time always being the biggest hurdle for us on the show we learnt quickly. A pressure cooker allows cheaper, tougher cuts of meat that normally need to be cooked over a long period of time to be cooked to perfection in about a third of the time. Our Beef Cheeks that we cooked in the Grand Final only needed 45 mins in the pressure cooker.
Preparation: 15 minutes
Cooking: 10 minutes
Serves: 4
Ingredients
600g of rump steak, fat trimmed
3 tbsp of olive oil
350g of sweet potato, peeled and cut into 3mm slices
4 medium zucchinis, sliced lengthways into 5mm slices
1 red onion, quartered
2 tbsp of lemon juice, plus grated zest of a lemon
150g of rocket leaves
30g of parmesan cheese, shaved
20g of toasted pine nuts (optional to include, you can also buy already toasted )
Method
1. Preheat a chargrill or barbeque to hot. Brush the beef on both sides with 2 tsp of olive oil and cook for 4 minutes, turning once, or until cooked to your liking. Set aside to rest and cover loosely with foil.
2. Place the sweet potato, zucchini and onion into a large bowl and toss with 3 tsp of olive oil. Place on the grill and cook for 1½ minutes on each side, or until tender and lightly charred.
3. Slice beef thinly and place into a large mixing bowl with the grilled vegetables, lemon juice and zest and remaining oil. Season with salt and pepper and stir to combine.
4. Place the rocket onto a large serving platter, top with the tossed beef and grilled vegetables, parmesan cheese and pine nuts (optional), and serve.
For more recipe inspiration to help you create delicious and healthy mid-week meals the whole family will enjoy, please visit betteronbeef.com.au.
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