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Seared Beef Rump & Broccoli Salad
Seared Beef Rump & Broccoli Salad

Seared Beef Rump & Broccoli Salad

with Parmesan & Dijon Mustard

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.

Tags:
Calorie Smart
Under 40g carbs
Allergens:
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

1

Broccoli

1 packet

Grated Parmesan Cheese

1

Courgette

1 packet

Dijon Mustard

1 packet

Mixed Salad Leaves

300 g

Beef Rump

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)1520 kJ
Calories363 kcal
Fat16.7 g
of which saturates7 g
Carbohydrate3.5 g
of which sugars3.1 g
Dietary Fibre7.1 g
Protein45.6 g
Cholesterol55 mg
Sodium349 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 Non-Stick Pan

Cooking Steps

Prep & cook the greens
1

• 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.

Cook the beef rump
2

• 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.

Toss the salad
3

• 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.

Finish & serve
4

• Thinly slice beef.
• Divide seared beef rump and broccoli salad between plates.
• Garnish salad with grated Parmesan cheese. 
• Serve with Dijon mustard. Enjoy!

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