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
300 g
Beef Rump
1 packet
Chargrilled Capsicum Relish
1 packet
Greek-Style Yoghurt
1 packet
Rocket leaves
1
Lemon
1
Courgette
1 drizzle
olive oil
• 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 beef rump generously with salt and pepper.
• Return frying pan to high heat, with a drizzle of olive oil.
• When oil is hot, cook 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.
• 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!