Mumbai-Spiced Beef Rump & Supergreen Salad
with Bombay Roast Sweet Potatoes & Cherry Tomato- Gluten
- Wheat
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! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Unfortunately, this week’s potato was in short supply, so we’ve replaced it with sweet potato. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
2
sweet potato
1 packet
brown mustard seeds
(Contains: Gluten, Wheat;)
2 clove
garlic
1
carrot
1 punnet
snacking tomatoes
1 bag
coriander
1 bag
kale & spinach
1 packet
beef rump
1 sachet
Mumbai spice blend
1 packet
coconut milk
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• 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.
• While sweet potatoes are roasting, finely chop garlic. • Grate carrot. • Halve snacking tomatoes. • Roughly chop coriander.
• 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.
• 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. 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: Pounding the beef ensures that it's extra tender once cooked.
• 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 slightly thickened, 1-2 minutes. Season. • Once the sweet potatoes are done, add coriander to the tray and toss.
• Slice steak. • Divide the steak, Bombay sweet potatoes and mixed salad between plates. • Pour the Mumbai coconut sauce over the steak to serve. Enjoy!
