The Weight Watcher Rump Steak with Coleslaw is a delicious recipe. Furthermore, the taste of the steak is very yummy, and it is free from gluten. When you venture out to get steak and chips, you can prepare this quick version in less than half an hour. Moreover, once you become more familiar with the process, you may add other flavors, like apple cider vinegar or rosemary, to make it uniquely yours.
Ingredients:
- Oregano: 1 tsp.
- Barbecue sauce: 1/3 cup.
- Brand coleslaw mix: 1/2 cup.
- Garlic cloves: 2.
- Aioli: 1/3 cup.
- Ramp steak: 1/2 cup.
- Wedge chili: 1 pound.
Instructions:
- Cook the pieces as directed on the label.
- In the meantime, put the meat, oregano, garlic, and barbecue sauce in a big bowl.
- Set a chargrill or barbecue grill at high heat.
- Apply a mist of olive oil.
- Depending on thickness, grill the steak for half-time, and it is easily mixed.
- Move to a platter, then loosely cover with foil.
- Give it a five-minute break.
- In a small vessel, toss the coleslaw mix and aioli till completely coated.
- Garnish the steak with chips and coleslaw after slicing it.
- Put the grilled steak right into the marinade that is choosing, turning it over a few times to make sure the lovely sauce with balsamic hints coats it.
- Let the steak cool for about ten minutes, then transfer it to an iron cutting board and thinly slice.
- In the meantime, mix the lemon and then add it to the vessel for stirring.
- To present the dish, arrange the thinly sliced steak on a wooden board, and garnish with sweet potato wedges, grilled zucchini ribbons, and lime-spiked yogurt (don’t forget to pour over some sauce the steak is resting in).
Notes:
It’s harder in texture but tastes richer as well. To keep the beef juicy and humid, consider a cut with lots of marbling, or fat. Sliced.
Nutritional facts:
Sodium: 256 mg.
Protein: 72 g.
Carbohydrates: 16.1 g.
Sugar: 1.5 g.
Fat: 39.2 g.
Saturated fat: 12.2 g.