HelloHero: Beef Rump & Cherry Tomato Salad
with Crushed Lemon Potatoes- Milk
- Eggs
We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced beef rump to the potatoes spiked with citrus, this dish features everything we're addicted to! *We’ve replaced the baby capsicum in this recipe with snacking tomatoes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
2
potato
½
lemon
1 sachet
chicken-style stock powder
1 sachet
Aussie spice blend
1 packet
beef rump
1 packet
snacking tomatoes
1 packet
garlic paste
1 packet
mixed salad leaves
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk;)
1 tbs
water
½ tsp
honey
drizzle
balsamic vinegar
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into large chunks. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, transfer to a bowl and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook half the garlic paste, stirring until fragrant, 1 minute. • Add chicken-style stock powder, the water and a squeeze of lemon juice, then bring to the boil. Remove from the heat, return potato to pan and toss to coat. • Lightly crush potato, then cover to keep warm.
TIP: Use as much or little lemon juice as you'd like.
• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add beef rump, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning!
• Roughly chop snacking tomatoes. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves and snacking tomatoes. Toss to combine.
• Slice beef. • Divide beef, crushed parsley potatoes and capsicum salad between plates. Spoon any resting juices over the beef. • Drizzle garlic aioli over beef and serve with any remaining lemon wedges. Enjoy!
