Beef Rump, Halloumi & 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.
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
1 packet
Halloumi
(Contains: Milk; )
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. Cut halloumi into 1cm-thick slices. • 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. Zest lemon to get a good pinch, then cut in half. • In a small bowl, combine parsley, olive oil(2 tbs 2 people / 1/4 cup 4 people), a pinch of chilli flakes (if using) and the lemon zest. 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, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. Then grill beef rump, turning, for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. • Grill lemon, cut side down, until charred, 2-3 minutes. 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. Transfer to a plate to rest, then return frying pan to high heat. Cook lemon, cut side down, until charred, 1-2 minutes.
• To the bowl with veggies, add mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Slice beef. • Divide beef rump, halloumi and grilled veggie salad between plates. • Top beef with homemade chimichurri sauce and serve with grilled lemon halves. Enjoy!
