GRILLED RUMP STEAK & PEANUTTY NOODLE SALAD

XENIA'S BACON WRAPPED RUMP STEAK SERVED WITH ROASTED POTATO & VEGETABLES

4 x 120g rump steak
4 middle bacon rashers
Paste made with: 2 garlic, 1/2 tsp salt, 1/2 tsp paprika and black pepper

Season steaks with paste and wrap each with bacon securing it with toothpicks or string. Let it marinade for 1 hour. Pan fri steaks for 2 minutes each side in a very hot frypan. Cook steaks in a preheated 180 degrees oven for about 10 minutes or until done. Meanwhile make the gravy: In the frypan used to grill steaks add 1 cup chicken stock (I made my from cubes), 1 tsp soy sauce and let it boil scraping the pan. Mix 1 tsp of cornflour into a little water and add to the boiling stock with 2 tbs chopped fresh parsley and cook until thickened.

Serve steak with steam carrot/green peas, garlic spinach and my delicious roasted potato which I posted recipe yesterday. Drizzle gravy over steaks.

!!!!YOU WILL BE WISHING FOR MORE!!!!

COLD PEANUTTY NOODLE SALAD

2 portions cooked scallops noodles
sliced carrot
sliced & seeded cucumber
sliced red capsicum
shredded iceberg lettuce
DRESSING - HEAT IN MICROWAVE until softened:
1 tbs smooth peanut butter
1 tsp soy sauce
3 tsp rice vinegar
chopped garlic to taste
1 chopped chili
3 tbs milk
Take out of microwave and stir to combine. Add 1/2 sachet of "equal, artificial sugar" and more milk if necessary until "pouring" consistency.
Mix all ingredients of salad, pour dressing over and mix until all combined.
Today I added 1 boiled egg to each serving for a protein boost.
These salad is very satisfying and an excellent choice for a light lunch to a hot summer day