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: 300 g Beef Rump; 1 Garlic; 1 packet Pea Pods; 1 sachet Chilli Flakes; 1 packet Miso Paste; 1 packet Japanese Dressing; 2 Corn; 1 packet Mixed Salad Leaves

with Pea Pod Salad & Chilli Butter Corn Cobs

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Tags:

Pour le barbecue

Allergens:

Gluten

•Soy

•Wheat

•Sesame

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

300 g

Beef Rump

1

Garlic

1 packet

Pea Pods

1 sachet

Chilli Flakes

1 packet

Miso Paste

(Contains: Gluten, Soy, Wheat;)

1 packet

Japanese Dressing

(Contains: Soy, Sesame;)

2

Corn

1 packet

Mixed Salad Leaves

Nutritional Values

Calories507 kcal

Energy (kJ)2120 kJ

Fat16.1 g

of which saturates3.7 g

Carbohydrate44.7 g

of which sugars20.9 g

Dietary Fibre14 g

Protein45.3 g

Sodium625 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

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

5

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

6

• 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!