Balsamic-Glazed Beef Rump & Prawn
with Orange & Broccoli Salad
Elevate 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
300 g
Beef Rump
1
Orange
1 packet
Dijon Mustard
1
Radish
1
Courgette
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • Trim and halve green beans lengthways. • Thinly slice radish. • Peel and thinly slice orange into wedges. • Season beefrump with salt and cracked black pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook broccoli, tossing, until pink and starting to curl up, 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, turning, for 2 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, green beans, radish and orange. Toss to combine.
• Slice beef. • Divide balsamic-glazed beef rump, prawns and orange and green bean salad between plates to serve. Enjoy!
