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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Peeled Pumpkin Pieces
1
Red Onion
300 g
Beef Rump
1 packet
Orange Kumara
1 packet
Baby Spinach Leaves
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Beetroot
Nutrition Values
Utensils
Cooking Steps
• See 'Top Steak Tips' (below left)! • Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into 1cm chunks. Cut kumara into bite-sized chunks. Cut onion (see ingredients) into wedges. • Place beetroot, kumara, onion and peeled pumpkin pieces 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.
TIP: If your tray is crowded, divide the veggies between two trays!
• 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.
• Thinly slice beef. • Divide roast veggie toss between plates. Top with seared beef rump. • Serve with a dollop of garlic aioli. Enjoy!
