Chargrilled Beef & Dill-Parsley Potatoes
with Grilled Chilli-Garlic Zucchini
Seared beef rump, a chilli-flecked and garlicky grilled zucchini and some dill-parsley potatoes... our stomach's are grumbling! This one tastes even better than it smells (and it smells really good!). If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
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
2
Potato
1 packet
Vegetable Stock Pot
2
Zucchini
1
Brown Onion
½
Lemon
1 clove
Garlic
1 packet
Parsley
1 packet
Beef Rump
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
pinch
Chilli Flakes
Not included in your delivery
olive oil
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • Preheat BBQ to high heat. Boil the kettle. • Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan with vegetable stock pot and a drizzle of olive oil. Toss, set aside and allow to cool slightly.
• Meanwhile, thinly slice zucchini into strips lengthways. Thinly slice brown onion. • Halve lemon. Finely chop garlic and parsley (reserve some leaves for garnish). • In a small microwave-safe bowl, microwave garlic and olive oil in 10 second bursts, until fragrant. • In a medium bowl, combine zucchini and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • To a third medium bowl, add beefrump and a drizzle of olive oil. Season and toss to coat.
• When the BBQ is hot, grill zucchini until charred and tender, 3-5 minutes each side. • Add onion to the BBQ and cook, tossing occasionally, until tender and slightly charred, 6-8 minutes. • Transfer veggies back into one bowl and set aside.
No BBQ? Cook zucchini in a frying pan, over medium-high heat until tender, 3-5 minutes each side. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.
• When veggies are done, grill beefrump for 2-3 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes. • Meanwhile, grill lemon, cut side down, until charred, 2-3 minutes.
No BBQ? Return frying pan to high heat with a drizzle of olive oil. Cook beef rump for 2 minutes each side for medium-rare. Cook lemon over high heat, cut-side down, until charred, 1-2 minutes.
• To the potatoes, add dill & parsley mayonnaise and toss to combine. • To the bowl with zucchini and onion, add a pinch of chilli flakes (if using), the garlic oil, chopped parsley and a good squeeze of lemon juice. Season to taste.
• Thinly slice steak. • Divide chargrilled beef, dill-parsley potatoes and grilled chilli-garlic zucchini between plates. • Garnish with reserved parsley and serve with any remaining charred lemon. Enjoy!
