Wholesome roasted veggies and a juicy cut of rump steak - what could be more delish? It's topped with a creamy garlic yoghurt to keep it low in calories (and carbs!), so you'll be licking the plate clean without any of the guilt.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
baby spinach leaves
red wine vinegar (or white wine vinegar)
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot into small chunks. Peel the kumara and cut into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, add a dash of water to the tray, then roast until tender, 20-25 minutes. Set aside to cool slightly.
While the veggies are roasting, finely chop the garlic. Roughly chop the cucumber. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil mixture to a small bowl, then add the Greek-style yoghurt and a splash of water to the bowl. Stir to combine and season to taste. Set aside.
When the veggies have 10 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. Season the beef rump on both sides.
When the oil is hot, cook the beef rump for 2-3 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate.
While the steak is resting, add the baby spinach leaves and red wine vinegar to the roasted veggies. Toss to combine and season to taste.
Slice the steak. Divide the steak and roast kumara toss between plates. Spoon any resting juices over the steak. Top with the cucumber and spoon over the garlic yoghurt dressing to serve.