Rump Steak Rainbow Bowls | AussieButcherNewLynn

Ingredients

• 500g rump steak
• Salt and pepper, to taste
• 3 Tbsp tahini
• 3 Tbsp extra virgin olive oil
• 3 Tbsp balsamic vinegar
• 1 Tbsp honey
• 1 Tbsp light soy sauce
• 1 Tbsp cooking oil
• 1 cucumber, quartered and sliced
• 250g cherry tomatoes, halved
• 1 red capsicum, deseeded and thinly sliced
• 1 avocado, pitted and thinly sliced
• 4 eggs, soft boiled and halved
• 1 carrot, peeled and grated
• 3 cups quinoa or cooked rice
• ½ red onion, diced
• A pinch black sesame seeds