[GFYF] Seared Beef Rump & Charred Courgette Salad

Name: [GFYF] Seared Beef Rump & Charred Courgette Salad with Chargrilled Capsicum Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 300 g Beef Rump; 1 packet Chargrilled Capsicum Relish; 1 packet Greek-Style Yoghurt; 1 packet Rocket leaves; Courgette; 1 Lemon

with Chargrilled Capsicum Yoghurt

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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!

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

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Rocket leaves

Courgette

Lemon

Nutrition Values

Calories316 kcal

Energy (kJ)1320 kJ

Fat11.6 g

of which saturates6 g

Carbohydrate14.3 g

of which sugars9.5 g

Dietary Fibre1.9 g

Protein37 g

Cholesterol55 mg

Sodium388 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.

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, 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!