Easy Double Beef Rump Steak & Tomato Salad
with Carrot-Potato Smash & Gravy- Milk
- Gluten
- Soy
- Sulphites
- Wheat
- Milk
- Peanuts
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This seared steak and cheat's gravy goes perfectly with the vibrant veggie mash and crisp, fennel-tomato salad. The carrot in the mash keeps the carbs down, and adds a subtle sweet and earthy flavour. *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1 bag
chopped potato
2 packet
beef rump
1 sachet
Nan's special seasoning
1 punnet
snacking tomatoes
1 bag
Spinach, Rocket & Fennel Mix
1 sachet
gravy granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk;)
drizzle
vinegar (balsamic or white wine)
½ cup
boiling water
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel and cut carrotinto large chunks. • Cook chopped potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the butter, milk and a generous pinch of salt. Lightly mash, then cover to keep warm.
• Meanwhile, place beef rump between two sheets of baking paper. Pound with a rolling pin until slightly flattened (this ensures your steak is nice and tender). Season with salt and pepper. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef, turning to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest (it will keep cooking it rests!).
TIP: Cook rump steak in batches for the best results.
• While the steak is resting, boil the kettle. Halve snacking tomato. • In a large bowl, combine rocket, spinach & fennel mix, tomato, a drizzle of vinegar and a drizzle of olive oil. Toss to combine. • In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Slice beef rump steak. • Divide steak, carrot-potato smash and tomato salad between plates. • Spoon gravy over steak and carrot-potato smash to serve. Enjoy!
