OK, you may need to break out the gloves for this, but the gorgeous colour and freshness of this carrot and beetroot salad is well worth it. It’s simple earthiness cuts through all that rich tender beef and parsley mash!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
400 g
potatoes
1 clove
garlic
1 bunch
parsley
1 bunch
thyme
1
beetroot
1
carrot
2 steak
beef rump
¼ cup
milk
(Contains Milk;)
1 tbs
butter
3 tbs
balsamic vinegar
1.5 tbs
olive oil
2 tbs
warm water
2 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Bring a large saucepan of salted water to the boil. Peel and chop the potato into 2 cm chunks. Pick the parsley leaves. Peel and thinly slice the garlic.
Add the potato to the boiling water and cook for 10-15 minutes, or until soft when pierced with a knife. Drain and return to the saucepan. Add the milk, butter and parsley and mash with a potato masher or fork until smooth. Season to taste with a pinch of salt and pepper. Cover to keep warm.
While the potato is cooking, place the beef rump steaks in a shallow bowl with 1/2 of the balsamic vinegar, the sliced garlic and the thyme springs (reserve a sprig to garnish). Season with a pinch of salt and pepper. Toss the steaks in the marinade and set aside.
Grate the beetroot and carrot (if you like pop some gloves on to prevent stained fingers). Place into a mixing bowl, drizzle with 2/3 of the olive oil and season with a pinch of salt and pepper. Set aside.
Heat the remaining olive oil in a medium frying pan over a high heat. Add the marinated beef rump to the pan, shaking off any excess marinade. Cook for 1-2 minutes on each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside on a plate covered with foil to rest for a few minutes. Thinly slice.
To make the balsamic sauce, return the pan to a high heat. Add the excess marinade from the bowl, the remaining balsamic vinegar, warm water (check the ingredients list for the amount) and brown sugar. Season with a pinch of salt and pepper. Increase the heat to a simmer, then reduce the heat to low, stirring for 2 minutes, or until thickened. Remove from the heat.
Divide the beef, parsley mash and carrot and beetroot salad between plates. Top with a drizzle of the balsamic sauce. Sprinkle over any remaining thyme.