Double Seared Beef Rump & Charred Courgette
with Broccoli & Lemon
Turn up the heat with tonight’s juicy beef rump, served with a charred courgette salad and smokey-sweet capsicum relish yoghurt that brings the whole dish to life. It’s bold, bright, and bursting with big BBQ vibes—no grill required!
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
600 g
Beef Rump
1 packet
Rocket leaves
1
Lemon
1
Courgette
1
Broccoli
Nutrition Values
Utensils
Cooking Steps
• Thinly slice courgette lengthways. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook courgette, turning until tender, 2-4 minutes. Transfer to a large bowl and season. Set aside to cool slightly.
• Meanwhile, season beef rump generously with salt and pepper. • Return 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 steak is cooking, cut broccoli into small florets, then roughly chop the stalk.
- Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. Microwave broccoli on high until just tender, 2-4 minutes.
- Drain broccoli, then transfer to serving plates, season and cover to keep warm.
- Meanwhile, slice lemon into wedges.
- To bowl with charred courgette, add rocket leaves, a generous squeeze of lemon juice and olive oil. Toss to combine and season.
- Thinly slice beef.
- Divide seared beef rump and charred courgette salad between plates with steamed broccoli. Serve with any remaining lemon wedges. Enjoy!
