Beef Rump & Grilled Veggie Salad
with Homemade Chimichurri SauceWhen 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.*
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
Utensils
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 to
taste with salt and pepper. Set aside.
• Finely chop parsley.
• In a small bowl, combine parsley, olive oil
(2 tbsp for 2 people / 1/4 cup for 4 people) and a
pinch of chilli flakes (if using). Season to taste
and set aside.
• When BBQ is hot, grill onion and capsicum on a
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 frying 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, season beefrump with salt and
pepper. Grill beef for 4-5 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
4-5 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 to
serve. Enjoy!
