Ingredients per serve



  • Rump steak 900.0 g
  • Pumpkin, cut into thin wedges 400.0 g
  • Red capsicum, sliced 3.0 x
  • Eggplants, cut into thin slices 2.0 x


To Serve

Bursting with colour and vitality, this versatile salad makes a perfect main course. KNORR Tomato Powder has so many different uses, from sauce bases to flavouring soup and casseroles, dry marinades, and in this case, as a simple zesty sprinkle over steak before cooking. Toss a little in with the quinoa just before serving, if desired.



  1. Vegetables

    • Toss vegetables in oil and place in a large gastronome. Bake in a preheated oven at 180 degree Celsius until tender. Remove and cool.
  2. Steak

    • Bring the steak to room temperature. Coat both sides with a little oil, sprinkle with KNORR Tomato Powder, and season. 
    • Heat a grill or pan over high heat until smoking. Cook steaks, turning once, for 6 minutes or until done to your liking. Remove and rest.
  3. To Serve

    • Thinly slice the steak. Gently toss vegetables, quinoa, chickpeas, currants, and rocket together with KNORR Italian Glaze with Balsamic and oil. Transfer to serving bowls, top with sliced steak, and serve. 
    As an option, serve with herb aioli (as shown) and an extra drizzle of KNORR Italian Glaze with Balsamic.