Chimichurri Beef Rump & Tomato-Rocket Medley

Name: Chimichurri Beef Rump & Tomato-Rocket Medley with Roasted Veggies
Total time: 30 min
Yield: 2
Cuisine: South American
Ingredients: 1 packet Chimichurri Sauce; 1 packet Snacking Tomatoes; 300 g Beef Rump; Spinach, Rocket & Fennel Mix; 1 packet Mayonnaise; 1 Carrot; 1 Beetroot

with Roasted Veggies

4.0

(48)

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Tasty chimichurri beef rump, check, a bountiful veggie bowl, 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:

Dietitian approved

Allergens:

Sulphites

•Eggs

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

1 packet

Chimichurri Sauce

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

1 packet

Snacking Tomatoes

300 g

Beef Rump

Spinach, Rocket & Fennel Mix

1 packet

Mayonnaise

(Contains: Eggs;)

1

Carrot

1

Beetroot

Nutritional Values

Calories428 kcal

Energy (kJ)1790 kJ

Fat26 g

of which saturates3.5 g

Carbohydrate13.9 g

of which sugars10.5 g

Dietary Fibre7 g

Protein34.5 g

Sodium391 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. • Cut beetroot into 1cm chunks. • 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

• Meanwhile, slice snacking tomatoes in half. • In a small bowl, combine chimichurri sauce and mayonnaise.

3

• See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened.

TIP: Pounding the beef ensures that it's extra tender once cooked.

4

• When veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. Season beef with salt and pepper. • 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

• While beef is resting, add tomatoes, spinach, rocket & fennel mix and a drizzle of the vinegar and olive oil to the tray with the roast veggies. • Toss to combine and season to taste.

6

• Slice beef rump. • Divide roast veggies, tomato-rocket medley and beef rump between plates. • Top with chimichurri mayo to serve. Enjoy!