Juicy seared beef rump takes centre stage in this fresh and zesty dish! Paired with a crisp broccoli salad, punchy Dijon mustard, and a sprinkle of Parmesan, it’s a perfect balance of bold flavours and bright, cheesy goodness.
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
1
Broccoli
1 packet
Grated Parmesan Cheese
1
Courgette
1 packet
Dijon Mustard
1 packet
Mixed Salad Leaves
300 g
Beef Rump
1 drizzle
olive oil
1 drizzle
balsamic vinegar
• See ‘Top Steak Tips!’ (below left).
• Chop broccoli (including stalk!) into small florets.
• Thinly slice courgette into sticks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli and courgette, tossing, until tender, 6-7 minutes.
• Transfer to a bowl and allow to cool slightly.
• Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• 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 beef is resting, to the bowl with veggies, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper, then toss to combine.
• Thinly slice beef.
• Divide seared beef rump and broccoli salad between plates.
• Garnish salad with grated Parmesan cheese.
• Serve with Dijon mustard. Enjoy!