Seared Rump Steak & Garlic Butter
with Roast Root Veggie Toss & Creamy Pesto Dressing
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 sachet
Garlic & Herb Seasoning
1
Red Onion
300 g
Beef Rump
1 packet
Baby Spinach Leaves
1 packet
Potato
1
White Turnip
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
1
Beetroot
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients), potato, white turnip and beetroot into bite-sized chunks. Finely chop garlic. • Place veggie chunks 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.
Little cooks: Help toss the veggies! TIP: If your oven tray is crowded, divide between two trays.
• 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, 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.
• To the roasted veggies, add baby 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!
