Juicy beef steak meets its match with a fresh green salad, all tied together with a sweet and zesty dressing. It’s the perfect balance of bold flavours and crisp, refreshing bites—simple, satisfying and seriously delicious!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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
1 packet
Mixed Salad Leaves
1 packet
Crispy Shallots
300 g
Beef Rump
1 packet
Sweet Chilli Sauce
1
Cucumber
1
Lime
1 packet
Cherry Tomatoes
• Thinly slice cucumber into half moons. Halve cherry tomatoes.
• Cut lime into wedges.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When the oil is hot, cook beef, turning, for 4-5 minutes (depending on thickness), or until cooked to your liking.
• Transfer to a plate to rest.
• Meanwhile, in a large bowl, combine sweet chilli sauce, a good squeeze of lime juice and a drizzle of olive oil.
• Add cherry tomatoes, cucumber and mixed salad leaves to the dressing, tossing to coat. Season to taste.
• Slice beef.
• Divide beef steaks and zingy cucumber salad between plates.
• Garnish with crispy shallots. Serve with any remaining lime wedges. Enjoy!