Grilled Beef & Charred Baby Broccoli Salad
with Balsamic Glaze
Turn up the heat with our latest barbecue creation! Juicy, flame-kissed beef rump brings smokey flavours, while charred baby broccoli adds a vibrant contrast. Tossed with fresh greens and a melted garlic-spiked butter, it’s a hearty salad that celebrates the best of outdoor grilling flavours.
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
Ingredients
1
Cucumber
1
Baby Broccoli
Garlic
1
Beef Rump
1
classic roast seasoning
1
Mixed Salad Leaves
1
Balsamic Glaze
(Contains Sulphites; )
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
Nutrition Values
Cooking Steps
• Preheat BBQ to high heat. • Slice cucumber into half-moons.. Trim baby broccoli. Finely chop garlic. • In a medium bowl, combine baby broccoli, a drizzle of olive oil and a pinch of salt and pepper.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, Aussie spice blend and a drizzle of olive oil.
• When BBQ is hot, grill baby broccoli, turning occasionally, until tender, 3-5 minutes.
No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 6-8 minutes.
• Meanwhile, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes
• No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump, turning, for 5-9 minutes for medium-rare or until cooked to your liking.
• Place garlic, the butter and a pinch of salt in a small bowl, then microwave in 10 seconds bursts until melted. • Roughly chop baby broccoli. • In a large bowl, combine baby broccoli, melted garlic butter, mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Season to taste.
• Slice beef. • Divide beef rump and charred baby broccoli salad between plates. • Drizzle over balsamic glaze to serve. Enjoy!