Seared Garlic Butter Steak
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Seared Garlic Butter Steak

Seared Garlic Butter Steak

with Roast Root 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.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

We’ve replaced white turnip in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


Serving amount


Brown Onion







1 clove


1 packet

Beef Rump

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

(Contains Soy; )

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

20 g


(Contains Milk; )

1 drizzle

white wine vinegar


Nutrition Values

Energy (kJ)2148 kJ
Fat23.8 g
of which saturates10.2 g
Carbohydrate34.7 g
of which sugars18.8 g
Dietary Fibre8.4 g
Protein38.9 g
Sodium847 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.


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. • Cut onion, potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Finely chop garlic. • Place onion, potato, carrot 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 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 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!