Double Grilled Beef Rump & Chilli-Crushed Potato
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Double Grilled Beef Rump & Chilli-Crushed Potato

Double 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!

Tags:
Calorie Smart
•Over 30g protein
•Under 40g carbs
Allergens:
Milk

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Eggplant

Red Onion

Garlic

2

Beef Rump

1

Chilli Flakes

1

Chicken-Style Stock Powder

1

Mixed Salad Leaves

Not included in your delivery

1

olive oil

butter

(Contains Milk; )

balsamic vinegar

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Nutrition Values

Energy (kJ)2538 kJ
Calories607 kcal
Fat20.5 g
of which saturates8.7 g
Carbohydrate29.7 g
of which sugars3.7 g
Dietary Fibre6.6 g
Protein69.8 g
Sodium640 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.

Cooking Steps

1

• 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. • To a third medium bowl, add beef rump and a drizzle of olive oil. Season and toss to coat.

2

• 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, 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.

3

• When the BBQ is hot, grill eggplant until charred and tender, 3-5 minutes each side. • Meanwhile, grill onion on BBQ flat plate, 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.

4

• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 (cook in batches if your pan is getting crowded).

5

• To the bowl with eggplant and onion, add mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste.

6

• Slice beef. • Divide BBQ beef rump, chilli crushed potatoes and grilled eggplant salad between plates. Enjoy!