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Seared Beef Rump & Charred Courgette Salad
Seared Beef Rump & Charred Courgette Salad

Seared Beef Rump & Charred Courgette Salad

with Bacon & Chargrilled Capsicum Yoghurt

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!

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

Tags:
Calorie Smart
Under 40g carbs
Allergens:
Sulphites
Milk

The quantities provided above are averages only.

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

Total25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

300 g

Beef Rump

100 g

Diced Bacon

1 packet

Chargrilled Capsicum Relish

1 packet

Greek-Style Yoghurt

1 packet

Rocket leaves

1

Lemon

1

Courgette

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Energy (kJ)2150 kJ
Calories513 kcal
Fat28.7 g
of which saturates11.1 g
Carbohydrate16 g
of which sugars11.2 g
Dietary Fibre3.1 g
Protein46.4 g
Cholesterol55 mg
Sodium789 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.

Utensils

Large Non-Stick Pan

Cooking Steps

Cook the courgette
1

• 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. • Return frying pan to medium-high heat with a drizzle of olive oil. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Add to bowl with courgette.

Cook the steak
2

• 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, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

Make the capsicum yoghurt
3

• While the steak is resting, slice lemon into wedges. • In a small bowl, combine chargrilled capsicum relish and Greek-style yoghurt. • To the bowl with the zucchini, add rocket leaves and a generous squeeze of lemon juice. Season to taste.

Finish & serve
4

• Thinly slice beef. • Divide seared beef rump and charred courgette between plates. • Serve with capsicum yoghurt. Enjoy!