Seared Beef Rump & Root Veggie Toss

Name: Seared Beef Rump & Root Veggie Toss with Baby Leaves & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 2 Potato; 1 Beetroot; ½ Onion; 1 sachet Garlic & Herb Seasoning; 1 packet peeled pumpkin pieces; 1 packet Beef Rump; 1 packet Baby Leaves; drizzle white wine vinegar; 1 packet garlic aioli

with Baby Leaves & Garlic Aioli

Get up to $175 off

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:

Eggs

•Soy

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Beetroot

Onion

1 sachet

Garlic & Herb Seasoning

1 packet

peeled pumpkin pieces

1 packet

Beef Rump

1 packet

Baby Leaves

1 packet

garlic aioli

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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

Cooking Steps

• 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 with a fork. Little cooks: Help toss the veggies!

• Meanwhile, place beefrump 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.

• 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.