Quick Seared Rump Steak, Prawn & Garlic Butter

Name: Quick Seared Rump Steak, Prawn & Garlic Butter with Root Veggie Toss & Creamy Pesto Dressing
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 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

with Root Veggie Toss & Creamy Pesto Dressing

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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

Red Onion

300 g

Beef Rump

1 packet

baby leaves

1 packet

Potato

White Turnip

Garlic

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

Beetroot

200 g

Peeled Prawns

(Contains: Crustaceans; )

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

• 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.

• 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.

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

• 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!