Seared Beef Rump & Root Veggie Toss
with Baby Spinach & Creamy Maple Dressing
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!
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
Beetroot
1
Creamy Maple Dressing
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition
You will need
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Preheat oven to 240°C/220°C fan-forced.
• Cut beetroot into 1cm chunks. Cut onion (see ingredients) into wedges.
• Place beetroot, diced kūmara, 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, season beef rump with salt and pepper.
• When the veggies have 10 minutes remaining, heat a large frying pan over
medium-high heat with a drizzle of olive oil.
• When the oil is hot, cook beef for 3-4 minutes each side for medium-rare, or
until cooked to your liking. Transfer to a plate to rest.
• When the veggies are done, add baby spinach leaves and a drizzle of white
wine vinegar to the tray and gently toss to combine.
• Thinly slice beef.
• Divide root veggie toss between plates. Top with seared beef rump.
• Drizzle over creamy maple dressing to serve. Enjoy!
