Seared Beef Rump & Charred Courgette

Name: Seared Beef Rump & Charred Courgette with Asparagus & Lemon
Total time: 25 min
Yield: 2
Cuisine: Lebanese
Ingredients: 300 g Beef Rump; 1 packet Rocket leaves; 1 Courgette; 1 Lemon; 1 Asparagus; 1 drizzle olive oil

with Asparagus & Lemon

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Turn up the heat with tonight’s juicy beef rump, served with a charred courgette and asparagus salad and a squeeze of lemon. It’s bold, bright and bursting with big BBQ vibes - no grill required!

Tags:

Calorie Smart

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

Rocket leaves

Courgette

Lemon

Asparagus

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories278 kcal

Energy (kJ)1160 kJ

Fat12.6 g

of which saturates4.7 g

Carbohydrate3.2 g

of which sugars3.2 g

Dietary Fibre3.8 g

Protein35.6 g

Cholesterol55 mg

Sodium84 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 Frying Pan

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.

Have a BBQ? Preheat BBQ to high heat. To a medium bowl, add rump steaks and a drizzle of olive oil. Season and toss to coat. When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.

While steak is cooking, cut broccoli into small florets, then roughly chop the stalk.
Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. Microwave broccoli on high until just tender, 2-4 minutes.
Drain broccoli, then transfer to serving plates, season and cover to keep warm.
Meanwhile, slice lemon into wedges.

To bowl with charred zucchini, add rocket leaves, a generous squeeze of lemon juice and olive oil. Toss to combine and season.
Thinly slice beef.
Divide seared beef rump and charred zucchini salad between plates with steamed broccoli. Serve with any remaining lemon wedges. Enjoy!