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!

Tags:
Over 30g protein
Under 650kcal
Under 30g carbs
Dietitian approved
Quick
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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1

carrot

1

pear

1 packet

chimichurri sauce

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

1 packet

mayonnaise

(Contains Egg;)

1 packet

beef rump

1 bag

mixed salad leaves

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)1942 kJ
Fat25.4 g
of which saturates3.2 g
Carbohydrate22.1 g
of which sugars11.4 g
Dietary Fibre6.3 g
Protein34.8 g
Sodium352 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 potato and carrot into fries. • Spread fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes. Set aside to cool slightly.

2
2

• Meanwhile, thinly slice pear(see ingredients). • In a small bowl, combine chimichurri sauce and mayonnaise. • 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: Pounding the beef ensures that it's extra tender once cooked.

3
3

• Heat a large frying pan over high heat with a drizzle of the 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.

4
4

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