Grilled Beef Rump & Chilli-Crushed Potato
with Blackened Eggplant Salad
Your grill is calling your name again; it’s time for another epic barbecue feast! Tonight we’ve got a perfectly tender beef rump steak, served alongside crushed chilli-garlic potatoes. The salad is a real crowd-pleaser, with grilled eggplant and charred onion tossed through fresh salad leaves. No BBQ? No worries? Just follow the stovetop method.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
300 g
Beef Rump
1 sachet
Chilli Flakes
1
Eggplant
1 packet
Mixed Salad Leaves
2 packet
Potato
2
Garlic
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Boil the kettle.
• Preheat BBQ to high heat.
• Cut potato into bite-size chunks.
• Cut eggplant into thin slices.
• Thinly slice onion (see ingredients).
• Finely chop garlic.
• In a medium bowl, combine eggplant and a
drizzle of olive oil, then season to taste with salt
and pepper.
• In a second medium bowl, combine onion,
a drizzle of olive oil and a pinch of salt
and pepper.
• To a third medium bowl, add beefrump and
a drizzle of olive oil. Season to taste and toss
to coat.
• Half-fill a medium saucepan with boiling water,
then add a generous pinch of salt.
• Cook potato in the boiling water, over high heat,
until easily pierced with a fork, 12-15 minutes.
Drain and set aside.
• Return saucepan to medium-high heat, then add
the butter, garlic and chilli flakes (if using) and
cook, stirring until fragrant, 1 minute. Remove
from heat.
• Add potato to the pan and toss to coat. Lightly
crush with a fork. Cover to keep warm.
• When the BBQ is hot, grill eggplant until charred
and tender, 3-5 minutes each side.
• Meanwhile, grill onion, tossing occasionally,
until tender and slightly charred, 6-8 minutes.
• Transfer veggies back into one bowl and
set aside.
No BBQ? Cook eggplant in a frying pan, over
medium-high heat until tender, 3-5 minutes each
side. Cook onion, tossing occasionally, until tender
and lightly charred, 4-5 minutes.
• Grill beefrump, for 4-5 minutes each side for
medium-rare or until cooked to your liking.
• Transfer to a plate and leave to rest for
5 minutes.
No BBQ? Return frying pan to high heat with a
drizzle 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
• To the bowl with eggplant and onion, add mixed
salad leaves and a drizzle of balsamic vinegar
and olive oil. Season to taste.
• Slice beef.
• Divide grilled beef rump, chilli-crushed potatoes
and blackened eggplant salad between plates to
serve. Enjoy!
