Chimichurri Beef Rump & Roast Veggies
with Pear Salad- Sulphites
- Eggs
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
Tasty chimichurri beef rump, check, tasty veggie fries, check and one hungry chef? Check. Add this one to your HF repertoire. We know you'll want to make this one over and over again! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
carrot
1
potato
1
pear
1 packet
chimichurri sauce
(Contains: Sulphites; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
beef rump
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into fries. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. Allow veggies to cool slightly after roasting.
• Meanwhile, thinly slice pear (see ingredients). • In a small bowl, combine chimichurri sauce and mayonnaise.
• See 'Top Steak Tips!' (below). Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Season beef with salt and pepper.
TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.
• When veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • 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.
• While beef is resting, in a medium bowl, add pear, mixed salad leaves and a drizzle of the vinegar and olive oil. Toss to combine and season to taste.
• Slice beef rump. • Divide roast veggies, pear salad and beef rump between plates. • Drizzle chimichurri mayo over beef rump to serve. Enjoy!
