Double Mumbai-Spiced Beef Rump & Supergreen Salad

Name: Double Mumbai-Spiced Beef Rump & Supergreen Salad with Bombay Roast Sweet Potatoes & Cherry Tomato
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 sachet brown mustard seeds; 2 clove garlic; 1 carrot; 1 punnet snacking tomatoes; 1 bag coriander; 1 drizzle white wine vinegar; 2 packet beef rump; 1 packet coconut milk; 2 sweet potato; 1 bag kale & spinach; 1 sachet Mumbai spice blend

with Bombay Roast Sweet Potatoes & Cherry Tomato

4.3

(1.5K)

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We're bringing three flavour powerhouses to your place tonight – Indian-style spices, aromatic garlic and fresh coriander. Teamed with seared steak, these ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!

Allergens:

Gluten

•Wheat

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 sachet

brown mustard seeds

(Contains: Gluten, Wheat;)

2 clove

garlic

1

carrot

1 punnet

snacking tomatoes

1 bag

coriander

2 packet

beef rump

1 packet

coconut milk

2

sweet potato

1 bag

kale & spinach

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2852 kJ

Fat25.7 g

of which saturates17.6 g

Carbohydrate41.4 g

of which sugars19.3 g

Protein70.1 g

Sodium796 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into large chunks and place on a lined oven tray. • Add brown mustard seeds and a drizzle of olive oil. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

2

• Meanwhile, finely chop garlic. • Grate carrot. • Halve snacking tomatoes. • Roughly chop coriander.

3

• In a medium bowl, combine a drizzle of the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. • Add kale & spinach, carrot and snacking tomatoes. Toss to combine.

4

• See 'Top Steak Tips!' (below). Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • 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: If your beef rump is more than 3cm thick, cut in half horizontally before pounding or a shorter cook time.

5

• Return frying pan to medium-high heat with a drizzle of olive oil. Add Mumbai spice blend and garlic and cook, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. Season. • Once the sweet potatoes are done, add coriander to the tray and toss.

6

• Slice steak. • Divide the steak, Bombay sweet potatoes and mixed salad between plates. • Pour the Mumbai coconut sauce over the steak to serve. Enjoy!