Balsamic-Glazed Beef Rump & Creamy Potato Salad
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Balsamic-Glazed Beef Rump & Creamy Potato Salad

Balsamic-Glazed Beef Rump & Creamy Potato Salad

with Rainbow Slaw

This one-pot wonder is worth all the hype! Gorgeous basil pesto and our favourite ear-shaped pasta pouches (orecchiette) will pair together in perfect matrimony! Toss this cheesy and Mediterranean goodness all together and enjoy the easy clean-up!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Kid Friendly
Calorie Smart
Under 40g carbs
Dietitian approved
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time20 minutes


Serving amount

1 packet

tartare sauce

(Contains Egg;)



1 packet

beef rump

1 sachet

Aussie spice blend



1 packet

slaw mix

1 packet

baby spinach leaves

Not included in your delivery

olive oil

20 g


2.5 tbs

balsamic vinegar

2 tsp

brown sugar


white wine vinegar


Nutritional Values

Energy (kJ)2398 kJ
Calories573 kcal
Fat28.7 g
of which saturates8.2 g
Carbohydrate38.7 g
of which sugars18.9 g
Dietary Fibre10.5 g
Protein37.6 g
Sodium707 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with the boiling water, season with salt and bring to the boil. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Allow to cool slightly, then add tartare sauce and toss to combine. Season to taste.

Little cooks: Help stir the tartare sauce through the potato! Careful, it's hot!


• See Top Steak Tips (below). Meanwhile, 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, Aussie spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. 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.


• Return frying pan to medium heat with the butter, balsamic vinegar, brown sugar and a splash of water. Simmer, stirring, until reduced, 1-2 minutes. Set aside. • Thinly slice apple into sticks. In a large bowl, combine apple, slaw mix, baby spinach leaves and a drizzle of white wine vinegar and olive oil.


• Season rainbow slaw to taste. • Slice rump steak. • Divide steak, creamy potato salad and rainbow slaw between plates. Top steak with balsamic glaze to serve. Enjoy!