Double Grilled Beef Rump & Chilli-Crushed Potato
with Blackened Eggplant Salad
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
Garlic
600 g
Beef Rump
1 sachet
Chilli Flakes
1
Eggplant
1 packet
Mixed Salad Leaves
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Red Onion
Nutrition Values
Cooking Steps
• 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.
• 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.
• 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.
• 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).
• To the bowl with eggplant and onion, add mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste.
• Slice beef. • Divide BBQ beef rump, chilli crushed potatoes and grilled eggplant salad between plates. Enjoy!
