Chimichurri Beef Rump & Roast Veggies
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Chimichurri Beef Rump & Roast Veggies

Chimichurri Beef Rump & Roast Veggies

with Pear Salad

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.

Tags:
Calorie Smart
•Under 30g carbs
•Dietitian approved
Allergens:
Sulphites
•Egg

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 Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

potato

1

pear

1 packet

chimichurri sauce

(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

beef rump

1 bag

mixed salad leaves

1 packet

mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)1985 kJ
Fat25.4 g
of which saturates3.2 g
Carbohydrate24.4 g
of which sugars13.5 g
Dietary Fibre7.5 g
Protein35 g
Sodium369 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, thinly slice pear (see ingredients). • In a small bowl, combine chimichurri sauce and mayonnaise.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Slice beef rump. • Divide roast veggies, pear salad and beef rump between plates. • Drizzle chimichurri mayo over beef rump to serve. Enjoy!