Caribbean Spiced Steak
with Roast Veggie Toss & Mango Mayo
Those folks in the Caribbean sure know how to liven up a beef dish – just add jerk seasoning! We're taking their advice, and including roasted veggies and mango mayo to match the main event.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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.
Ingredients
1
butternut pumpkin
½
red onion
1 tin
sweetcorn
1
capsicum
½
lemon
1 sachet
mild Caribbean jerk seasoning
1 packet
mango mayonnaise
(Contains: Eggs; May be present: Tree Nuts.)
1 packet
baby spinach leaves
1 packet
beef rump
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into bite-sized chunks. Cut the red onion (see ingredients) into thick wedges. Thinly slice the capsicum into strips. Drain the sweetcorn. Place the pumpkin, onion, capsicum and corn on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender and slightly charred, 20-25 minutes.
TIP: Peel the pumpkin, if preferred!
TIP: Divide the veggies between two trays if they can't fit in a single layer
While the veggies are roasting, zest the lemon to get a good pinch, then slice into wedges.
In a medium bowl, combine the beef rump and mild Caribbean jerk seasoning.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!
While the beef is cooking, combine the mango mayonnaise, lemon zest and a small squeeze of lemon juice in a small bowl. In a large bowl, toss the roasted veggies with the baby spinach leaves. Season to taste.
Thickly slice the beef rump. Divide the roast veggie toss between plates. Top with the Caribbean steak and drizzle over any steak resting juices. Serve with the mango mayo on the side and any remaining lemon wedges.
