Easy Double Seared Garlic Butter Steak
with Roast Veggie Toss & Creamy Pesto Dressing
We’ve dug deep to find and create this stunning meal for tonight’s dinner. A roast root veggie toss, with pops of colour from the beetroot, adds an earthen texture to the succulent beef rump, slathered in a buttery garlic sauce. We know you will be excavating this plate down to the last crumb.
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
1
onion
1
potato
1
white turnip
1
beetroot
1 clove
garlic
1 sachet
Aussie Spice Blend
2 packet
Beef Rump
1 bag
baby spinach 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, potato and white turnip into bite-sized chunks. Cut beetroot into small chunks. Finely chop garlic. • Place onion, potato, turnip and beetroot on a lined oven tray. Sprinkle with Aussie spice blend 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 veggie! TIP: If your oven tray is crowded, divide between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When the veggies have 10 minutes remaining, place beef rump 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 in batches, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Return all beef to the pan. • In the last 1-2 minutes, 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.
• To the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. 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!
