Balsamic-Glazed Beef Rump
with Orange & Broccoli SaladElevate your dinner game with this superquick gourmet meal! Juicy, tender beef is perfectly caramelised in a tangy-sweet balsamic glaze, then paired with a refreshing orange and green bean salad that’s bursting with citrusy crunch. It’s a bold and balanced dish that’s equal parts fancy and fun - sure to impress your taste buds! *This recipe is under 650kcal per serving.* *We’ve replaced the green beans in this recipe with broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Mixed Salad Leaves
300 g
Beef Rump
1
Orange
1 packet
Dijon Mustard
1
Radish
1
Broccoli
Not included in your delivery
1 drizzle
olive oil
¼ tsp
pepper
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Chop broccoli (including stalk!) into small florets.
• Thinly slice radish.
• Peel and thinly slice orange into wedges.
• Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli, tossing, until tender, 5-6 minutes. Transfer to a bowl and set
aside to cool.
• Return the frying pan to high heat with 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.
• Remove pan from heat, then add the balsamic vinegar, brown sugar and a
splash of water and turn to coat.
• Transfer to a plate to rest.
• Meanwhile, in a large bowl, combine Dijon mustard, a drizzle of white wine
vinegar, a pinch of salt and a drizzle of olive oil.
• Add mixed salad leaves, broccoli, radish and orange. Toss to combine.
• Slice beef.
• Divide balsamic-glazed beef rump and orange and broccoli salad between
plates to serve. Enjoy!
