Chargrilled Chimichurri Beef & Grilled Veggie Salad
with Cheesy Flatbreads & Salsa Verde
The weather is nice so the next natural step is to fire up that grill! Gather up the troops and put on a BBQ spread of seared chimichurri beef rump, grilled veggies freshened with a salsa verde to lighten the palette. Don’t forget to grab a few garlic flatbreads to soak up the aioli.
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
courgette
1
capsicum
1
Brown Onion
1 bag
parsley
1
lemon
1 sachet
Garlic & Herb Seasoning
1 pinch
chilli flakes
1 packet
Beef Rump
1 sachet
Chimichurri Seasoning
2
flatbreads
(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia)
1 packet
garlic aioli
(Contains: Soy, Eggs; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. • Thinly slice courgette lengthways. Cut capsicum into strips. Cut onion into wedges. Finely chop parsley. Zest lemon to get a pinch, then halve. • 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. • In a medium bowl, combine beefrump, chimichurri seasoning, a pinch of salt and pepper and a drizzle of olive oil. • In a large bowl, combine courgette, capsicum, onion and a drizzle of olive oil. Season with salt and pepper. Set aside.
• 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? In a large frying pan, heat a drizzle of olive oil 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.
• Grill beefrump for 2-3 minutes on each side for medium-rare or cooked to your liking. • Using tongs, sear fat for 30 seconds or until golden. • Transfer to a plate and rest for 5 minutes.
No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump for 2 minutes on each side for medium-rare or cooked to your liking.
• Meanwhile, grill lemon, cut side down, until charred, 4-6 minutes.
No BBQ? Cut lemon into wedges and serve fresh.
• While the beef is resting, in a small bowl, combine garlic & herb seasoning and a generous drizzle of olive oil. • Brush each side of the flatbreads with the garlic-herb oil mixture. • Grill flatbreads on BBQ flat plate until golden on one side, 2-3 minutes. • Flip flatbreads, sprinkle with shredded Cheddar cheese and allow to melt, 2-3 minutes. Set aside.
No BBQ or flat plate? Heat a large frying pan over medium-high heat. Cook flatbreads until golden and warmed through, 2-4 minutes each side. Sprinkle with shredded Cheddar cheese and allow to melt, 1-2 minutes. Set aside.
• Add a squeeze of lemon juice to the veggie salad and toss to coat. • Slice chargrilled chimichurri beef rump. Bring everything to the table to serve. • Help yourself to beef, grilled veggie salad and cheesy flatbreads. Top beef with salsa verde. • Serve with garlic aioli and remaining grilled lemon. Enjoy!
