Chimichurri Double Beef Rump & Roast Veggies
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Chimichurri Double Beef Rump & Roast Veggies

Chimichurri Double Beef Rump & Roast Veggies

with Tomato Salad & Mayonnaise

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 veggie fries and a fresh salad on the side. It’s bound to be a crowd-pleaser!

Tags:
Over 30g protein
Under 650kcal
Under 30g carbs
Allergens:
Egg

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

carrot

1

white turnip

1

tomato

2 packet

Beef Rump

1 sachet

Chimichurri Seasoning

1 bag

Mixed Salad Leaves

1 packet

mayonnaise

(Contains Egg; )

Not included in your delivery

olive oil

drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)2389 kJ
Fat25.6 g
of which saturates9.6 g
Carbohydrate17.8 g
of which sugars10.3 g
Dietary Fibre7.7 g
Protein66.9 g
Sodium845 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.

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, roughly chop tomato.

3
3

• 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, chimichurri seasoning, a pinch of salt and a generous drizzle of olive oil.

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

4
4

• 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 in batches, 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!

5
5

• 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.

6
6

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