Festive Pesto-Topped Beef Tagliata
with Rocket & Parmesan Snow
This dish is larger than your standard serving size, you will receive enough ingredients for double your usual box size. For example, a 2 person box will include enough for 4 people sharing style!
Our festive platters are designed to share and are super easy to pull together so you can enjoy more quality time with your friends and whānau. Impress the dinner table with this simple, yet incredibly delicious steak tagliata. Seared beef rump sits on a bed of balsamic dressed rocket and topped with nutty Parmesan and flavourful basil pesto.
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
600 g
Beef Rump
1 packet
baby spinach & rocket mix
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs, Cashew, Almond)
Not included in your delivery
1 drizzle
olive oil
¼ tsp
pepper
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Season beefrump with salt.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef for 4-5 minutes each side for medium-rare, or until cooked to your liking.
Have a BBQ? Preheat BBQ to a high heat. When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.
• When the beef is cooked, transfer to a plate, season with the cracked black pepper and leave to rest for 5 minutes.
• While the beef is resting, in a large bowl, combine spinach & rocket mix with balsamic & olive oil dressing. Season to taste.
• Thinly slice beef.
• Transfer rocket salad to a serving platter. Top with beef rump.
• Sprinkle with grated Parmesan cheese and dollop with spoonfuls of plant-based basil pesto to serve. Enjoy!
