Balsamic-Glazed Beef Rump
with Orange & Broccoli SaladElevate your dinner game with this superquick gourmet meal! Juicy, tender beef is perfectly caramelised in a tangy-sweet balsamic glaze, then paired with a refreshing orange and green bean salad that’s bursting with citrusy crunch. It’s a bold and balanced dish that’s equal parts fancy and fun—sure to impress your taste buds! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
Mixed Salad Leaves
300 g
Beef Rump
1
Orange
1 packet
Dijon Mustard
1
Radish
1
Courgette
Not included in your delivery
1 drizzle
olive oil
¼ tsp
pepper
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Chop broccoli (including stalk!) into small florets.
• Thinly slice radish.
• Peel and thinly slice orange into wedges.
• Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli, tossing, until tender, 6-7 minutes. Transfer to a bowl and set
aside to cool.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot,
cook beef for 4-5 minutes each side for medium-rare, or until cooked to
your liking.
• Remove pan from heat, then add the balsamic vinegar, brown sugar and a
splash of water and turn to coat.
• Transfer to a plate to rest.
• Meanwhile, in a large bowl, combine Dijon mustard, a drizzle of white wine
vinegar, a pinch of salt and a drizzle of olive oil.
• Add mixed salad leaves, cooked broccoli, radish and orange. Toss
to combine.
• Slice beef.
• Divide balsamic-glazed beef rump and orange and broccoli salad between
plates to serve. Enjoy!
