Beef Rump & Spiced Pre-Prepped Fries
with Charred Pineapple Salad
Succulent beef rump is the best way to add a bit of flare to your weeknight meal. Serve it with a side of jerk fries and a charred pineapple salad. Delish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Smokey Aioli
(Contains: Eggs, Milk, May contain traces of allergens;)
1
Cucumber
1 packet
Mixed Salad Leaves
1 tin
Pineapple Slices
1 packet
Potato Fries
300 g
Beef Rump
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. • Place potato fries on a lined oven tray. • Drizzle with olive oil, sprinkle with mild Caribbean Jerk seasoning and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Drain pineapple slices. • Roughly chop cucumber. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer pineapple to a chopping board then roughly chop. • In a large bowl, combine cucumber, pineapple, mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice beef. • Divide beef, jerk fries & charred pineapple salad between plates. • Serve with coconut sweet chilli mayonnaise. Enjoy!
