Balsamic-Glazed Beef Rump & Rainbow Slaw
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Balsamic-Glazed Beef Rump & Rainbow Slaw

Balsamic-Glazed Beef Rump & Rainbow Slaw

with Herby Bacon Potato Salad

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.

Tags:
Kid Friendly
Allergens:
Milk
•Egg
•Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

2

Potato

1

Diced Bacon

1

Beef Rump

1

Apple

1

Deluxe Salad Mix

1

Kiwi Spice Blend

Not included in your delivery

1

olive oil

butter

(Contains Milk; )

balsamic vinegar

brown sugar

white wine vinegar

sideBannerName

Nutrition Values

Energy (kJ)3292 kJ
Calories786 kcal
Fat46.5 g
of which saturates15.9 g
Carbohydrate47.4 g
of which sugars29.5 g
Dietary Fibre5.6 g
Protein45.6 g
Sodium1047 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

• 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

2

• 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 high heat. 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.

3

• 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.

4

• Slice rump steak. • Divide steak, creamy potato salad and rainbow slaw between plates. Top steak with balsamic glaze to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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!