Chargrilled Chimichurri Beef & Grilled Veggie Salad
with Cheesy Flatbreads & Salsa Verde
- Milk
- Wheat
- Gluten
- Soy
- Eggs
- Milk
- Almond
- Brazil nut
- Walnut
- Peanuts
- Eggs
- Sulphites
- Hazelnut
- Macadamia
- Pistachio
- Pecan
- Pine nut
- Cashew
- Sesame
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
300 g
Beef Rump
1
Capsicum
2
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame)
1 packet
Parsley
1 sachet
Chimichurri Seasoning
1
Courgette
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
1
Lemon
1 sachet
Chilli Flakes
Nutrition Values
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 good pinch, then cut in halve. • In a second 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 beef rump, 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 beef rump 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 and herb oil. • Grill flatbreads on BBQ flat plate until golden on one side, 2-3 minutes. • Flip flatbread, sprinkle with shredded Cheddar cheese and allow to melt, 2-3 minutes. Transfer to a plate.
• 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. Transfer to a plate.
• Add a squeeze of lemon juice to the veggie salad and toss to coat. Top with salsa verde. • Slice grilled beef. Bring everything to the table to serve. • Help yourself to chimichurri beef rump, grilled veggie salad and cheesy flatbreads. • Serve with garlic aioli and remaining grilled lemon. Enjoy!
