Beef Rump & Chimichurri Mayo
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Beef Rump & Chimichurri Mayo

Beef Rump & Chimichurri Mayo

with Sweet Potato-Carrot Fries & Apple Salad

Tasty chimichurri beef rump, check, tasty veggie fries, check and one hungry chef? Check. Add this one to your HF repertoire. We know you'll want to make this one over and over again!

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

We’ve replaced the pear in this recipe with apple due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

We’ve replaced the chimichurri mayo in this recipe with smokey aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Air Fryer Friendly
Over 30g protein
Under 40g carbs
Calorie Smart

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


Sweet Potato





1 packet

Beef Rump

1 packet

Mixed Salad Leaves

1 packet

Smokey Aioli

Not included in your delivery

olive oil


vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)2173 kJ
Calories519 kcal
Fat30.5 g
of which saturates3.9 g
Carbohydrate25.5 g
of which sugars15.3 g
Dietary Fibre7.2 g
Protein34.4 g
Sodium357 mg
The average adult daily energy intake is 8700 kJ


Air Fryer
Baking Paper
Baking Tray
Large Frying Pan



• Cut sweet potato and carrot into fries. • Set air fryer to 200°C. Place veggie fries into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.


• Meanwhile, thinly slice apple (see ingredients). • See 'Top Steak Tips' (bottom left). Season beef rump with salt and pepper.

TIP: If your beef rump is more than 4cm 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 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.


• While beef is resting, in a medium bowl, add apple, mixed salad leaves and a drizzle of vinegar and olive oil. Toss to combine and season. • Slice beef rump. • Divide veggie fries, apple salad and beef rump between plates. • Drizzle smokey aioli over beef rump to serve. Enjoy!