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.

Tags:
Kid Friendly
Calorie Smart
Under 40g carbs
Dietitian approved
Over 30g protein
Quick
Allergens:
Egg

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.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

tartare sauce

(Contains Egg;)

2

potato

1 packet

beef rump

1 sachet

Aussie spice blend

1

apple

1 packet

slaw mix

1 packet

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

2.5 tbs

balsamic vinegar

2 tsp

brown sugar

drizzle

white wine vinegar

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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

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• 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!