BBQ Steak With Buttery Corn and Christmas Salad

The fastest way to get some iron into you is to BBQ a steak. There is nothing like the flavour of BBQ'd steak - no marinade - just plain BBQ flavour. I love T-Bones but this week my second favourite meat, Rump Steak, was on special so I bought a kilo. Rump is so versatile - I use it for BBQing and for stir-frys - both of which we eat a lot of. This serves 4 with salad and corn cob.

Ingredients:

• 500g rump steak with fat removed
• Spray oil
• Salt & pepper
• 4 small corn cobs or 2 large halved
• The Christmas Salad is comprised of greens, red and yellow capsicum, carrots and tomatoes

Method:

1. BBQ the rump steak as well done or as rare as you like
2. Wrap the corn cobs in glad wrap and cook in the microwave for about 5 mins
3. Make your Christmas Salad using all salad ingredients and drizzle with a dressing of your choice. I love salad simply with salt & pepper so I don't use dressing
4. Once the steaks are cooked, let them rest for about 5mins under some foil. I never understood the importance of this until I tried it...so do it!
5. Serve the corn with a dob of butter. D-E-L-icious  XD

Vietnamese Stir Fry

This recipe is adapted from a Weight Watchers one. So it is easy, fast and lean. It serves 4 on a bed of vermicelli noodles.

Ingredients:

• 500g rump steak, thinly sliced
• Spray oil
• 2 tablespoons soy sauce
• 2 and half tablespoons lime juice
• 1 red chilli
• 1 teaspoon caster sugar
• 1/4 cup water
• 4 shallots cut into 3cm lengths
• 1 red capsicum cut into 3-4cm lengths
• 400g tin corn spears
• 400g tin bean spouts
• Vermicelli noodles

Method:

1. Prepare the noodles as per packet instructions
2. In a bowl - mix the soy sauce, lime juice, chilli, sugar and water
3. Spray oil in a hot wok
4. Add beef and stir fry until brown
5. Once the beef is browned add all the vegetables except the bean sprouts
6. Stir fry until the vegetables are just tender
7. Add the bean sprouts for an additional minute
8. Serve on vermicelli noodles

D-E-L-icious  XD