Aussie Beef Rump & Roast Veggie Medley
with Mustard Mayo- Eggs
- Milk
- May contain traces of allergens
From the juicy steak to the vibrant veggie medley and our moreish mustard mayo to top it off, you can't go wrong with this easy, tasty and nourishing number.
Ingredients
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
300 g
Beef Rump
1 sachet
Aussie Spice Blend
1 packet
Baby Spinach Leaves
2
Sweet Potato
1
Carrot
1
Beetroot
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Thinly slice carrot into rounds.
• Cut sweet potato into bite-sized chunks.
• Cut beetroot into 1cm chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Roast until just tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper.
• Pound beef with a meat mallet or rolling pin until slightly flattened.
• In a medium bowl, combine beef rump, Aussie spice blend, a drizzle of olive oil and a pinch of
pepper.
TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook
time.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: The steak will keep cooking as it rests.
• While steak is resting, add the vinegar and baby spinach leaves to the roast veggie tray.
• Gently toss to combine.
• Slice the Aussie beef rump.
• Divide beef and roast veggie medley between plates. Spoon any resting juices over steak.
• Top with a dollop of mustard mayo to serve. Enjoy!
