Chargrilled Miso-Honey Beef Rump

Name: Chargrilled Miso-Honey Beef Rump with Pea Pod Salad & Chilli Butter Corn Cobs
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 2 cob corn; 1 packet Pea Pods; 1 clove garlic; 1 packet miso paste; ½ tbs honey; 1 packet beef rump; 1 packet mixed salad leaves; 1 packet japanese-style dressing; pinch chilli flakes; 10 g butter

with Pea Pod Salad & Chilli Butter Corn Cobs

Get up to $230 off

This miso-honey beef will have you wanting to make BBQ night, every night! With a special pea pod and Japanese dressed salad and chilli-butter corn, this meal has the trimmings to become a dish that is the greatest of all time. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.

Tags:

Over 30g protein

•BBQ Friendly

Allergens:

Soy

•Gluten

•Wheat

•Sesame

•Milk

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.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 cob

corn

1 packet

Pea Pods

1 clove

garlic

1 packet

miso paste

(Contains: Soy, Gluten, Wheat;)

1 packet

beef rump

1 packet

mixed salad leaves

1 packet

japanese-style dressing

(Contains: Soy, Sesame;)

pinch

chilli flakes

Not included in your delivery

olive oil

½ tbs

honey

10 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2883 kJ

Calories689 kcal

Fat34 g

of which saturates11.1 g

Carbohydrate47.8 g

of which sugars24 g

Dietary Fibre14 g

Protein48.1 g

Sodium672 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

• Preheat BBQ to high heat. • Halve corn cobs. Trim and thinly slice pea pods. Finely chop garlic. • In a small bowl, combine miso paste, the honey and a splash of water. • In a medium bowl, combine beef rump and a drizzle of olive oil. Season with salt and pepper. Turn to coat and set aside.

• When the BBQ is hot, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes.

NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain. Cover to keep warm.

• Meanwhile, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.

No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump for 3-4 minutes for medium-rare or until cooked to your liking.

• In the last minute of cook time, brush beef all over with miso-honey mixture, until charred and slightly sticky. • Transfer to a plate.

• In a large bowl, combine pea pods, mixed salad leaves and Japanese style dressing. Season to taste.

• In a small heatproof bowl, combine garlic, a pinch of chilli flakes (if using) and the butter. • Microwave in 10 second bursts, until fragrant. • Slice beef. • Divide pea pod salad, corn cobs and chargrilled miso-honey beef rump between plates. Drizzle chilli butter over corn. • Sprinkle with remaining chilli flakes (if using). Enjoy!