HelloHero: Double Jerk Beef Rump & Tomato Salad
with Veggie Fries & Coconut Sweet Chilli Mayo
Bring a bunch of colour and character to your next dinner with the subtle heat of jerk-spiced beef rump and the crunchy goodness of beetroot, potato and carrot fries. Top with the zingy chilli mayo for a flavour to remember!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1
sweet potato
1
carrot
1
beetroot
2 packet
beef rump
½ sachet
mild Caribbean jerk seasoning
1
tomato
1 packet
mixed salad leaves
½ sachet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and beetroot into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• See 'Top Steak Tips!' (below). Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. Add beef and mild Caribbean jerk seasoning (see ingredients), tossing to coat. Cook until cooked through, 4-6 minutes each side (depending on thickness) or until cooked to your liking (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before cooking.
• While beef is cooking, thinly slice tomato. • In a medium bowl, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season. • Sprinkle over everything garnish (see ingredients) over tray with veggie fries. Toss to coat.
• Slice beef. • Divide jerk-spiced beef rump, veggie fries and tomato salad between plates. • Serve with coconut sweet chilli mayo. Enjoy!