Chimichurri Beef Rump & Roast Veggies

Name: Chimichurri Beef Rump & Roast Veggies with Tomato Salad & Mayonnaise
Total time: 30 min
Yield: 2
Cuisine: South American
Ingredients: 1 Tomato; 300 g Beef Rump; 1 packet Mayonnaise; 1 sachet Chimichurri Seasoning; 1 packet Mixed Salad Leaves; 1 packet Potato; 1 White Turnip; 2 Carrot

with Tomato Salad & Mayonnaise

Get up to $175 off

Tags:

Healthy

•Naturally Gluten-Free

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

300 g

Beef Rump

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

1 sachet

Chimichurri Seasoning

1 packet

Mixed Salad Leaves

1 packet

Potato

White Turnip

Carrot

Nutrition Values

Calories380 kcal

Energy (kJ)1590 kJ

Fat18.3 g

of which saturates4.8 g

Carbohydrate17 g

of which sugars9.6 g

Dietary Fibre5.8 g

Protein35.2 g

Cholesterol55 mg

Sodium705 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, white turnip and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, roughly chop tomato.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • On a plate, combine beef rump, chimichurri seasoning, a pinch of salt and a drizzle of olive oil.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• While the beef is resting, combine tomato, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. • Season to taste.

• Slice chimichurri beef rump. • Divide roast veggies, tomato salad and beef rump between plates. • Serve with mayonnaise. Enjoy!