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.
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
Ingredients
300 g
Beef Rump
100 g
Diced Bacon
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Rocket leaves
1
Lemon
1
Courgette
Not included in your delivery
1 drizzle
olive oil
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. • 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.
• 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.
• 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.
• Thinly slice beef. • Divide seared beef rump and charred courgette between plates. • Serve with capsicum yoghurt. Enjoy!
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