Double Seared Beef Rump & Broccoli Salad

Name: Double Seared Beef Rump & Broccoli Salad with Parmesan & Dijon Mustard
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: 600 g Beef Rump; 1 Broccoli; 1 packet Grated Parmesan Cheese; 1 Courgette; 1 packet Dijon Mustard; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 1 drizzle balsamic vinegar

with Parmesan & Dijon Mustard

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Juicy seared beef rump takes centre stage in this fresh and zesty dish! Paired with a crisp broccoli salad, punchy Dijon mustard, and a sprinkle of Parmesan, it’s a perfect balance of bold flavours and bright, cheesy goodness.

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

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

600 g

Beef Rump

Broccoli

1 packet

Grated Parmesan Cheese

Courgette

1 packet

Dijon Mustard

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Calories558 kcal

Energy (kJ)2330 kJ

Fat24.2 g

of which saturates11 g

Carbohydrate3.5 g

of which sugars3.1 g

Dietary Fibre7.1 g

Protein77.5 g

Cholesterol110 mg

Sodium423 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.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Cut broccoli (including stalk!) into small florets. Thinly slice courgette into sticks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli and courgette, until tender,
4-5 minutes.
• Transfer to a bowl and allow to cool slightly.

• Season beef rump with salt and pepper.
• Return the frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook the beef, in batches turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• While the beef is resting, to the bowl with broccoli, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.

• Thinly slice steak.
• Divide seared beef rump and balsamic broccoli salad between plates.
• Garnish salad with Parmesan. Serve steak with Dijon mustard. Enjoy!