Chimichurri Beef Rump & Tomato-Rocket Medley
with Roasted Veggies
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
Utensils
Cooking Steps
• 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.
• Meanwhile, slice snacking tomatoes in half. • In a small bowl, combine chimichurri sauce and mayonnaise.
• 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.
• 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.
• 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.
• Slice beef rump. • Divide roast veggies, tomato-rocket medley and beef rump between plates. • Top with chimichurri mayo to serve. Enjoy!
