Beef Rump & Roast Veggie Medley
with Mustard Mayo Sauce- Eggs
- Milk
- May contain traces of allergens
From the juicy steak to the vibrant veggie medley and our moreish mustard mayo to top it off , you can't go wrong with this carb conscious dish. *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
2
sweet potato
1
beetroot
1 packet
beef rump
1 bag
baby spinach leaves
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
1
olive oil
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thickly slice carrot into rounds. • Cut sweet potato into bite-sized chunks. • Cut beetroot into 1cm chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until just tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• 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. • Season with salt and pepper.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over high heat. • 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.
TIP: The steak will keep cooking as it rests.
• While steak is resting, add the vinegar and baby spinach leaves to the roast veggie tray. • Gently toss to combine.
• Slice the seared steak. • Divide steak and roast veggie toss between plates. Spoon any resting juices over steak. • Top with a dollop of mustard mayo to serve. Enjoy!
