Texan Beef Rump & Roast Root Veggie Medley
with Baby Leaves & Smokey Aioli
Get the bold flavours of American cuisine right in your kitchen! Just coat beef rump with our All-American spice blend, roast a chunky veggie toss and dollop smokey aioli over the whole shebang.
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
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
1
Red Onion
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 tin
Sweetcorn
300 g
Beef Rump
1 packet
Baby Spinach Leaves
1
White Turnip
1
Carrot
1 sachet
All-American Spice Blend
1
Beetroot
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) into wedges. Cut beetroot into 1cm chunks. Cut carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, in a large bowl, combine All-American spice blend and a drizzle of olive oil. Add beef rump, then season and turn to coat.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are popping" out."
• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, add baby leaves and charred corn to the tray of roasted veggies, then gently toss to combine. Season to taste.
• Slice beef. • Divide roast veggie medley between bowls and top with Texan beef. Spoon over any resting juices from the pan. • Dollop with smokey aioli to serve. Enjoy!
