Easy Seared Garlic Butter Rump Steak
with Roast Root Veggie Toss & Creamy Pesto Dressing- Milk
- Soy
We’ve dug deep to create this stunning meal for tonight’s dinner. A roast root veggie toss, with pops of colour from the beetroot, adds an earthy flavour to the succulent beef rump, slathered in a buttery garlic sauce. We know you will be excavating this plate down to the last crumb. *This recipe is under 650kcal per serving.*
Ingredients
½
Onion
1
potato
1
beetroot
1 packet
peeled pumpkin pieces
1 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
Beef Rump
1 packet
Baby Leaves
1 packet
creamy pesto dressing
(Contains: Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients), potato and beetroot into bite-sized chunks. Finely chop garlic. • Place onion, potato, peeled pumpkin pieces and beetroot on a lined oven tray. Sprinkle with garlic & herb seasoning and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly. Little cooks: Help toss the veggies!
TIP: If your oven tray is crowded, divide the veggies between two trays.
• When the veggies have 10 minutes remaining, place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • In the last 1-2 minutes of cook time, add garlic and the butter, then season with salt and pepper. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Add baby leaves and a drizzle of white wine vinegar to the tray with the roasted veggies. Toss to combine and season to taste.
• Slice seared garlic butter steak. • Divide steak and roast root veggie toss between plates. • Drizzle with creamy pesto dressing to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the dressing!
