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: New Zealand
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; 1 Beetroot

with Baby Leaves & Garlic Aioli

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Calories

468 kcal

Protein

40.9g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Eggs
Soy

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Peeled Pumpkin Pieces

Red Onion

300 g

Beef Rump

1 packet

Orange Kumara

1 packet

Baby Spinach Leaves

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Beetroot

Nutrition Values

Calories468 kcal

Energy (kJ)1960 kJ

Fat18.3 g

of which saturates4.9 g

Carbohydrate26.3 g

of which sugars25.7 g

Dietary Fibre12.4 g

Protein40.9 g

Cholesterol55 mg

Sodium862 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

• 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.