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Quick Seared Rump Steak, Prawn & Garlic Butter
Quick Seared Rump Steak, Prawn & Garlic Butter

Quick Seared Rump Steak, Prawn & Garlic Butter

with Root Veggie Toss & Creamy Pesto Dressing

We’ve dug deep to create this stunning meal for tonight’s dinner. A roast root veggie toss, with pops of colour from the beetroot, adds an earthy flavour to the succulent beef rump, slathered in a buttery garlic sauce. We know you will be excavating this plate down to the last crumb.

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

Tags:
Calorie Smart
Under 40g carbs
Under 30g carbs
Allergens:
Soy
Crustaceans

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1

Red Onion

300 g

Beef Rump

1 packet

baby leaves

1 packet

Potato

1

White Turnip

2

Garlic

1 packet

Creamy Pesto Dressing

1

Beetroot

200 g

Peeled Prawns

Nutrition Values

Calories503 kcal
Energy (kJ)2110 kJ
Fat17.8 g
of which saturates5 g
Carbohydrate27.1 g
of which sugars16.5 g
Dietary Fibre9.4 g
Protein51.3 g
Cholesterol55 mg
Sodium1310 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

Baking Paper

Cooking Steps

Roast the veggies
1

• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients), potato, white turnip and beetroot into bite-sized chunks. Finely chop garlic. • Place veggies on a lined oven tray. Sprinkle with garlic & herb seasoning and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Little cooks: Help toss the veggies! TIP: If your oven tray is crowded, divide the veggies between two trays.

Cook the steak
2

• See 'Top Steak Tips' (left)! When the veggies have 10 minutes remaining, place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened (this ensures the beef is nice and tender!). Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • In the last 1-2 minutes of cook time, add garlic and the butter, then season to taste. Transfer to a plate to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

Bring it all together
3

• To the roasted veggies, add baby leaves and a drizzle of white wine vinegar. Toss to combine and season to taste.

Serve up
4

• Slice seared garlic butter steak. • Divide steak, prawns and roast root veggie toss between plates. • Drizzle with creamy pesto dressing to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the dressing!

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