Jamaican Jerk Beef & Roasted Veggies
with Corn Salsa & Lime MayoIngredients
2
Kumara
1
Tomato
300 g
Beef Rump
1 packet
Baby Spinach Leaves
1
Red Onion
1
Lime
1
Courgette
1 sachet
Mild Caribbean Jerk Seasoning
Nutrition Values
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. • Peel kūmara and cut into bite-sized chunks. • Cut red onion into wedges. Slice the courgette into half-moons. Finely chop tomato. • Place kūmara on one lined oven tray. Place red onion and courgette on a second lined oven tray. Drizzle both trays of veggies with olive oil and sprinkle over the salt and a pinch of pepper. Spread out evenly, then roast veggies until tender, 20-25 minutes.
• While the veggies are roasting, roughly chop baby spinach leaves. • Cut lime into wedges.
• In a medium bowl, combine baby spinach leaves, tomato, a squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.
• When the veggies have 10 minutes cook time remaining, in a second medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add beef rump and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. TIP: The spice blend will char a little in the pan, don't worry, this adds to the traditional smokey flavour!
• While the beef is cooking, combine mayonnaise with a generous squeeze of lime juice in a small bowl.
• Slice beef. • Divide Jamaican jerk beef and roasted veggies between plates. Drizzle with lime mayo and tear over coriander to serve. Enjoy!
