Chimichurri Beef Rump & Roast Veggies
with Tomato Salad & MayonnaiseEveryone has a favourite kind of steak, make this the one that stands out above the rest by seasoning the beef with chimichurri. Cook it to your liking and complete it with roasted veggie and a fresh salad on the side. It’s bound to be a crowd-pleaser! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
Tomato
300 g
Beef Rump
1 sachet
Chimichurri Seasoning
1 packet
Mixed Salad Leaves
1 packet
Potato
1
White Turnip
2
Carrot
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white turnip 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!
