Double Chimichurri Beef Rump & Tomato-Rocket Medley

Name: Double Chimichurri Beef Rump & Tomato-Rocket Medley with Roasted Veggies
Total time: 30 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 1 carrot; 1 beetroot; 1 punnet snacking tomatoes; 1 packet chimichurri sauce; 2 packet beef rump; 1 packet mayonnaise; 1 bag Spinach, Rocket & Fennel Mix; drizzle vinegar (balsamic or white wine)

with Roasted Veggies

Get up to $200 off!

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!

Tags:

Calorie Smart

•Under 30g carbs

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 Time

DifficultyEasy

Ingredients

Serving amount

carrot

beetroot

1 punnet

snacking tomatoes

1 packet

chimichurri sauce

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

2 packet

beef rump

1 packet

mayonnaise

(Contains: Eggs;)

1 bag

Spinach, Rocket & Fennel Mix

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2535 kJ

Fat29.8 g

of which saturates4.7 g

Carbohydrate18.2 g

of which sugars14.8 g

Protein65.5 g

Sodium498 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• 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 tomato into rounds. • In a small bowl, combine chimichurri sauce and mayonnaise.

• 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 the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat 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.

TIP: Cook beef in batches for best results.

• While the beef is resting, add tomato, mixed salad leaves and a drizzle of vinegar and olive oil to the tray with the roast veggies. Toss to combine and season to taste.