4 lean pork rump steaks
½ cup honey
¼ cup Masterfoods seeded mustard
2 tbsp chives, dried
1 tbsp olive oil
600g pumpkin, peeled and sliced
2 zucchini, sliced
2 capsicum, diced
1 tbsp olive oil for vegetables
1 lime cut into wedges to serve
Preheat barbecue or griddle plate on a medium heat for 10 mins prior to cooking.
Combine the honey, seeded mustard, chives and olive oil in a large non-metallic bowl and marinate pork rump steaks for up to 4 hrs.
Toss the vegetables together with the olive oil in a large bowl and coat well.
Place the marinated pork rump steaks on the barbecue with the vegetables and cook 2–3 mins each side until the meat is cooked just the way you like it.
Remove steaks and rest in a warm place. Arrange the vegetables onto a large serving platter, slice the pork steaks and lay the slices over the vegetables. Drizzle over any remaining marinade and serve garnished with wedges of lime.