Honey-Herb Beef Rump & Grilled Courgette Salad

Name: Honey-Herb Beef Rump & Grilled Courgette Salad with Lemon and Parmesan
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: 2 Garlic; 1 sachet Chilli Flakes; 1 sachet Dried oregano; 1 packet Grated Parmesan Cheese; 1 packet Baby Leaves; 2 Courgette; 1 Lemon; 300 g Beef Rump; 1 drizzle olive oil; honey

with Lemon and Parmesan

Get up to $175 off

Tonight’s juicy beef steak is oh-so-flavourful, glazed in an oregano-honey sauce that’s the perfect mix of sweet, sour and herbaceous. Paired with a fresh salad with smokey grilled courgette tossed through, this meal is fresh and effortlessly delicious—weeknight dining done right!

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 sachet

Chilli Flakes

1 sachet

Dried oregano

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Baby Leaves

Courgette

Lemon

300 g

Beef Rump

Not included in your delivery

1 drizzle

olive oil

honey

Nutrition Values

Energy (kJ)1527 kJ

Calories365 kcal

Fat18.5 g

of which saturates8.3 g

Carbohydrate5.7 g

of which sugars5.4 g

Dietary Fibre5.5 g

Protein42.4 g

Sodium192 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

• Thinly slice courgette into strips lengthways.
• Finely chop garlic. Slice lemon into wedges.
• In a small bowl, combine dried oregano, garlic, the honey and a squeeze of lemon juice.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook courgette in batches, turning until tender, 2-4 minutes each side. Season and transfer to a bowl.

• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking.
• Remove pan from heat, then add oregano-honey mixture, turning beef to coat.
• Transfer to a plate and rest for 5 minutes.

• To the bowl with courgette, add baby kale, grated Parmesan cheese, a pinch of chilli flakes (if using), squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Slice beef.
• Divide herby glazed beef rump and courgette salad between plates.
• Spoon any remaining pan sauce over the beef to serve. Enjoy!