Seared Rump Steak & Garlic Butter

Name: Seared Rump Steak & Garlic Butter with Roast Root Veggie Toss & Creamy Pesto Dressing
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 300 g Beef Rump; 1 packet baby leaves; 1 packet Potato; 1 White Turnip; 1 packet Creamy Pesto Dressing; 1 Beetroot

with Roast Root Veggie Toss & Creamy Pesto Dressing

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Tags:

Healthy

•Naturally Gluten-Free

•Easy

Allergens:

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Red Onion

300 g

Beef Rump

1 packet

baby leaves

1 packet

Potato

White Turnip

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

Beetroot

Nutrition Values

Calories420 kcal

Energy (kJ)1760 kJ

Fat17.5 g

of which saturates4.9 g

Carbohydrate26.2 g

of which sugars15.7 g

Dietary Fibre7.6 g

Protein37.3 g

Cholesterol55 mg

Sodium727 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients), potato, white turnip and beetroot into bite-sized chunks. Finely chop garlic. • Place veggie chunks on a lined oven tray. Sprinkle with garlic & herb seasoning and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

Little cooks: Help toss the veggies! TIP: If your oven tray is crowded, divide between two trays.

• When the veggies have 10 minutes remaining, 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 pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • In the last 1-2 minutes of cook time, add garlic and the butter, then season with salt and pepper. Transfer to a plate to rest.

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

• To the roasted veggies, add baby leaves and a drizzle of white wine vinegar. Toss to combine and season to taste.

• Slice seared garlic butter steak. • Divide steak and roast root veggie toss between plates. • Drizzle with creamy pesto dressing to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the dressing!