Parsley Butter Rump Steak
with Veggie Mash & Broccoli- Milk
Long after you finish this humble low-carb dinner of steak, mash and greens, you're going to remember the way it was transformed by the simple addition of a herby butter melted over your meat. It's an easy trick that gives this classic dish a new lease of life. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
potato
2
parsnip
2 clove
garlic
1 bag
parsley
1 head
broccoli
1 packet
Beef Rump
1 sachet
lemon pepper spice blend
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk; )
¼ tsp
salt
20 g
butter (for the mash)
(Contains: Milk; )
40 g
butter (for the sauce)
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. Peel potato and parsnip, then cut both into large chunks. • Cook potato and parsnip in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return to the saucepan, then add butter (for the mash), the milk and the salt. Mash until smooth and cover to keep warm.
Little cooks: Get those muscles working and help mash the potato and parsnip!
• Meanwhile, finely chop garlic and parsley. Cut broccoli into small florets, then roughly chop the stalk. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, lemon pepper spice blend and a drizzle of olive oil, then season with salt and pepper. Set aside.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Place butter (for the sauce) and half the garlic in a small heatproof bowl. Microwave in 10 second bursts until softened. • Stir parsley through the garlic butter, then season.
TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later!
• See Top Steak Tips (below) for extra info! • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• While the beef rump is resting, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook broccoli until tender, 5-6 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Season to taste.
• Slice rump steak. • Divide lemon pepper steak, veggie mash and broccoli between plates. • Spoon parsley butter over rump steak to serve. Enjoy!
Little cooks: Add the finishing touch by pouring over the parsley butter! Careful it may be hot!
