Paprika Beef Rump & Roast Veggies
with Tomato Salad & Mayonnaise
- Sulphites
- Eggs
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Everyone has a favourite kind of steak, make this the one that stands out above the rest by seasoning the beef with paprika. 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! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Tomato
300 g
Beef Rump
1 packet
Roast Veg Mix
(Contains: Sulphites; )
2
Carrot
1 packet
Mixed Salad Leaves
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten. )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced.
• Cut carrot into bite-sized chunks.
• Place carrot and roast veggie mix 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.
• On a plate, combine beef rump, paprika spice
blend, a pinch of salt and a drizzle of olive oil.
• When the veggies have 10 minutes remaining,
heat a large frying pan over high heat a drizzle of
olive oil.
• When oil is hot, cook beef, for 4-5 minutes each
side for medium-rare, 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, in a large bowl,
combine tomato, mixed salad leaves and a
drizzle of balsamic vinegar and olive oil.
• Season to taste with salt and pepper.
• Slice beef.
• Divide paprika beef rump, roast veggies and
tomato salad between plates.
• Serve with a dollop of the mayonnaise. Enjoy!
