Double Chimichurri Beef Rump & Tomato-Rocket Medley
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Double Chimichurri Beef Rump & Tomato-Rocket Medley

Double 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!

Tags:
Calorie Smart
•Under 30g carbs
Allergens:
Sulphites
•Egg

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

1

carrot

1

beetroot

1 punnet

snacking tomatoes

1 packet

chimichurri sauce

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

2 packet

beef rump

1 packet

mayonnaise

(Contains Egg;)

1 bag

Spinach, Rocket & Fennel Mix

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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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

1
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
2

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

3
3

• 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
4

• 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.

5
5

• 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.

6
6

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