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.
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
600 g
Beef Rump
1
Broccoli
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
1 packet
Dijon Mustard
1 packet
Mixed Salad Leaves
1 drizzle
olive oil
1 drizzle
balsamic vinegar
• 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!