Parsley Butter Rump Steak

Name: Parsley Butter Rump Steak with Veggie Mash & Broccoli
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 300 g Beef Rump; 1 packet Parsley; 1 Broccoli; 1 packet Potato; 2 Parsnip; 2 Garlic; 1 drizzle olive oil; 20 g butter (for the mash); 2 tbs milk; ¼ tsp salt; 40 g butter

with Veggie Mash & Broccoli

Get up to $175 off

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 on life.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

300 g

Beef Rump

1 packet

Parsley

Broccoli

1 packet

Potato

Parsnip

Garlic

Not included in your delivery

1 drizzle

olive oil

20 g

butter (for the mash)

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

¼ tsp

salt

40 g

butter

(Contains: Milk; )

Nutrition Values

Calories505 kcal

Energy (kJ)2110 kJ

Fat38.4 g

of which saturates21.8 g

Carbohydrate14.6 g

of which sugars5.8 g

Dietary Fibre8.6 g

Protein41.8 g

Cholesterol55 mg

Sodium709 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

•Lid

•Medium Pan

Cooking Steps

• See ‘Top Steak Tips!’ (below left).
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Peel potato and parsnip, then cut both into small chunks.
• Cut broccoli into small florets, then roughly chop stalk.
• Cook potato and parsnip in the boiling water,
over high heat, until easily pierced with a fork,
10-15 minutes.

• In the last 8 minutes of veggie cook time, place
a colander or steamer basket on top of saucepan
and add broccoli. Cover with a lid and steam
until tender, 10 minutes.
• Transfer broccoli to a bowl, then season to taste with salt and pepper. Cover to keep warm.
• Drain potato and parsnip, return them to the
saucepan, then add the butter (for the mash),
milk and salt. Mash until smooth, then cover to
keep warm.

Little cooks: Get those muscles working and help
mash the potato and parsnip!

• Meanwhile, finely chop garlic and parsley.
• To a medium bowl, add beefrump, garlic & herb seasoning and a drizzle of olive oil. Season to taste, then turn beef to coat.

• In a large frying pan, heat a drizzle of olive oil
over medium-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.

• While the beef is resting, place the butter (for the sauce) and garlic in a small microwave-safe bowl. Microwave in 10 second bursts until softened.
• Stir parsley through the garlic butter, then
season to taste.

TIP: If you don't have a microwave, set butter aside at room temperature to warm up and combine later!

• Slice rump steak.
• Divide rump steak, veggie mash and broccoli
between plates.
• Spoon parsley butter over steak to serve. Enjoy!

Little cooks: Add the finishing touch by spooning
the parsley butter over the steak! Careful, it may be hot!