Balsamic-Glazed Beef Rump & Rainbow Slaw
with Herby Bacon Potato Salad
- Eggs
- Soy
- Milk
Bring the summer vibes into your home, no matter what the weather is doing outside, with a potato salad and tender beef rump. There’s a balsamic glaze drizzled over the beef and even if outside is dreary, a vibrant rainbow slaw is sure to brighten things up.
Ingredients
2
potato
1 packet
diced bacon
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Beef Rump
1 sachet
Kiwi Spice Blend
1
apple
½ packet
Deluxe Salad Mix
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
2.5 tbs
balsamic vinegar
2 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water, season with salt and bring to the boil. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Allow to cool slightly, then add dill & parsley mayonnaise and toss to combine. Season to taste.
Little cooks: Help stir the dill & parsley mayo through the potato! Careful, it's hot!
• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef rump, Kiwi spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Return the frying pan to medium heat with the butter, balsamic vinegar, brown sugar and a splash of water. Simmer, stirring, until reduced, 1-2 minutes. Set aside. • Thinly slice apple into sticks. • In a large bowl, combine apple, deluxe salad mix and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice rump steak. • Divide steak, creamy potato salad and rainbow slaw between plates. Sprinkle diced bacon over potato salad. Top steak with balsamic glaze to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the balsamic glaze and Kiwi spice blend on the beef, while the dill and parsley mayo in the potato salad was a hit.
- Ease of prep: Customers found this meal quick and simple to prepare, with easy-to-follow instructions.
- Suggestions: Consider adding spring onions or chives to the potato salad for extra flavour; some found the slaw a bit dry.
- Portions: Some felt the beef portion was small for four people; others suggested 400g for two would be better than 300g.
