Seared Beef Rump & Root Veggie Toss
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Seared Beef Rump & Root Veggie Toss

Seared Beef Rump & Root Veggie Toss

with Baby Leaves & Garlic Aioli

A crispy stack of colourful roasted veggies creates the base for a steak dish of joyous proportions. Tender slices of beef rump are seasoned and topped with a garlicky aioli to take things up a notch. Now, if that doesn't sound like heaven on earth, we don't know what does!

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Over 30g protein
Allergens:
Egg
Soy

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

Total Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Beetroot

½

Onion

1 sachet

Garlic & Herb Seasoning

1 packet

peeled pumpkin pieces

1 packet

Beef Rump

1 packet

baby leaves

1 packet

garlic aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2668 kJ
Calories638 kcal
Fat24.8 g
of which saturates5.9 g
Carbohydrate62.2 g
of which sugars33.4 g
Dietary Fibre10.8 g
Protein42.4 g
Sodium755 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
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Cut beetroot into 1cm chunks. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with garlic & herb seasoning and a pinch of salt, and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes. • When the veggies have 15 minutes cook time remaining, add peeled pumpkin pieces to the tray and cook until tender.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2
2

• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Season beef with salt and generously with pepper.

TIP: Pounding the beef ensures that it's extra tender once cooked.

3
3

• When veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • When the veggies are done, add baby leaves and a drizzle of white wine vinegar to the tray and gently toss to combine.

4
4

• Thinly slice beef. • Divide roast veggie toss between plates. Top with beef rump. • Serve with garlic aioli. Enjoy!