Beef Rump & Grilled Veggie Salad
with Homemade Chimichurri Sauce
When the sun is out, we’ll look for any reason to jump on the BBQ! This meal is the perfect excuse - simple ingredients like beef rump and veggies take on a spectacular charred flavour when they hit the grill. A zingy homemade chimichurri and chargrilled veggies elevate this meal even more. No BBQ? No worries! Just follow the stovetop method.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Red Onion
300 g
Beef Rump
1
Capsicum
1 sachet
Chilli Flakes
1 packet
Parsley
1
Courgette
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
white wine vinegar
1 drizzle
olive oil
Nutrition Values
Cooking Steps
• See ‘Top Steak Tips’ (below left)! • Preheat BBQ to high heat. • Cut capsicum into strips. Thinly slice courgette lengthways. • Cut onion (see ingredients) into wedges. • In a large bowl, combine capsicum, courgette and onion and a drizzle of olive oil. Season with salt and pepper. Set aside.
• Finely chop parsley. • In a small bowl, combine parsley, olive oil(2 tbs 2 people / 1/4 cup 4 people and a pinch of chilli flakes (if using). Season and set aside.
• When BBQ is hot, grill onion and capsicum on BBQ flat plate, tossing occasionally, until tender and slightly charred, 8-10 minutes. • Meanwhile, grill courgette until charred and tender, 3-5 minutes each side. • Transfer veggies to a serving bowl. No BBQ? Heat a pan over medium-high heat. Cook courgette until tender, 3-5 minutes each side. Transfer to a plate. Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum and onion, tossing occasionally, until tender and lightly charred, 6-8 minutes. Transfer to the plate with the courgette.
• Meanwhile, grill beef rump, turning, for 2 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, for 2 minutes each side for medium-rare, or until cooked to your liking.
• To the bowl with veggies, add mixed salad leaves, and a drizzle of vinegar and olive oil. Season to taste.
• Slice beef. • Divide beef rump and grilled veggie salad between plates. • Top beef with homemade chimichurri sauce. Enjoy!
