Seared Beef Rump & Charred Courgette
with Asparagus & LemonTurn up the heat with tonight’s juicy beef rump, served with a charred courgette and asparagus salad and a squeeze of lemon. It’s bold, bright and bursting with big BBQ vibes - no grill required! *This recipe is under 650kcal per serving.* *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!*
Ingredients
300 g
Beef Rump
1 packet
Rocket leaves
1
Courgette
1
Lemon
1
Asparagus
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Thinly slice courgette lengthways.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook courgette, turning until tender, 2-4 minutes. Transfer to a large bowl
and season. Set aside to cool slightly.
• Meanwhile, season beefrump generously with salt and pepper.
• Return the frying pan to high heat, with a drizzle of olive oil.
• 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.
Have a BBQ? Preheat BBQ to high heat. To a medium bowl, add rump steaks
and a drizzle of olive oil. Season and toss to coat. When BBQ is hot, grill beef
rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking.
Transfer to a plate and leave to rest for 5 minutes.
• While steak is cooking, trim ends of asparagus.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook asparagus until tender, 5-6 minutes. Add a dash of water to pan to
help asparagus cook.
• Meanwhile, slice lemon into wedges.
• To the bowl with charred courgette, add rocket leaves, a generous
squeeze of lemon juice and olive oil. Toss to combine and season to taste.
• Thinly slice beef.
• Divide charred courgette salad and asparagus between plates. Top with
seared beef rump.
• Serve with any remaining lemon wedges. Enjoy!
