Texan Beef Rump & Roast Root Veggie Medley
with Baby Leaves & Smokey Aioli
- Eggs
- Soy
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.*
Ingredients
½
Onion
1
beetroot
1
carrot
1
potato
1 packet
Beef Rump
1 sachet
All-American Spice Blend
1 tin
sweetcorn
1 packet
Baby Leaves
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
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 potato 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.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a large bowl, combine All-American spice blend and a drizzle of olive oil. Add beef rump, then season and turn to coat.
• 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 frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 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 Texan beef rump. • Divide roast veggie toss between bowls and top with beef. Spoon over any resting juices from the pan. • Dollop with smokey aioli to serve. Enjoy!
