Seared Beef Rump & Charred Courgette Salad
with Chargrilled Capsicum Yoghurt- Sulphites
- Milk
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.
Ingredients
300 g
Beef Rump
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
• See ‘Top Steak Tips! (below left).
• 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 beefrump with salt and pepper.
• Return frying pan to high heat, with a drizzle of olive oil.
• When oil is hot, cook the beef, for 4-5 minutes each side for medium-rare, 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 (see ingredients).
• 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 salad between plates.
• Serve with chargrilled capsicum yoghurt. Enjoy!
