Balsamic-Glazed Beef Rump & Rainbow Slaw
with Herby Potato Salad- Eggs
- Soy
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. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Deluxe Salad Mix
300 g
Beef Rump
2 packet
Potato
1
apple
1 sachet
Kiwi Spice Blend
Nutrition Values
Cooking Steps
• See 'Top Steak Tips!' (below left). 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 beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beefrump, 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.
• 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 (see ingredients) 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. • Top steak with balsamic glaze to serve. Enjoy!
