Everyone 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 veggies and 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.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
white wine vinegar
Preheat oven to 240°C/220°C fan-forced. Cut parsnip and carrot into fries. Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes.
While the fries are baking, roughly chop tomato.
Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. On a plate, combine beef, 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 fries 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 leaves, a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.
Slice chimichurri beef rump. Divide veggies fries, tomato salad and beef rump between plates. Serve with mayonnaise.