Grilled Beef Rump & Chilli-Crushed Potato
with Blackened Eggplant Salad
Do you hear that? Your grill is calling your name again; it’s time for another epic barbecue feast! Tonight we’ve got a perfectly tender beef rump steak, served alongside crushed chilli-garlic potatoes. The salad is a real crowd-pleaser, with grilled eggplant and charred onion tossed through fresh salad leaves.Grab a fork and dig in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1
eggplant
½
Onion
2 clove
garlic
1 packet
Beef Rump
pinch
chilli flakes
1 sachet
Chicken-Style Stock Powder
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • Boil the kettle. Preheat BBQ to high heat. • Cut potato into bite-size chunks. Cut eggplant into thin slices. Thinly slice onion (see ingredients). Finely chop garlic. • In a medium bowl, combine eggplant and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • In a third medium bowl, add beefrump and a drizzle of olive oil. Season to taste and toss to coat.
• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, then add the butter, garlic and chilli flakes (if using) and cook, stirring until fragrant, 1 minute. • Add chicken-style stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
• When the BBQ is hot, grill eggplant until charred and tender, 3-5 minutes each side. • Meanwhile, grill onion, tossing occasionally, until tender and slightly charred, 6-8 minutes. • Transfer veggies back into one bowl and set aside.
No BBQ? Cook eggplant in a frying pan, over medium-high heat, until tender, 3-5 minutes each side. Then cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.
• Grill beefrump, 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, for 2 minutes each side for medium-rare, or until cooked to your liking.
• To the bowl with eggplant and onion, add mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Toss to combine. Season to taste.
• Slice beef. • Divide grilled beef rump, chilli-crushed potatoes and blackened eggplant salad between plates to serve. Enjoy!
