Seared Rump & Sprout-Dutch Carrot Toss
with Cherry Tomato Salad & Peppercorn Aioli
A crispy stack of colourful roasted veggies creates the base for a steak dish of joyous proportions. Tender slices of beef rump are adorned in herby seasoning and topped by peppercorn aioli to take things up a notch. Now, if that doesn't sound like heaven on earth, we Don't know what does!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Dutch Carrots
1 packet
Snacking Tomatoes
300 g
Beef Rump
2
Potato
1 sachet
Garlic & Herb Seasoning
1
Brussels Sprout
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Halve Brussels sprouts. Trim green tops from Dutch carrots and scrub them clean. • Place potato and Dutch carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • When carrots have 20 minutes remaining, place Brussels sprouts on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange cut-side down and roast until tender, 15-18 minutes (Brussels sprouts may slightly char, this adds to the flavour!).
• See 'Top Steak Tips!' (below). Meanwhile, 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 medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef and turn to coat. • When veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. 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.
• While beef is resting, lightly crush black peppercorns with a mortar and pestle or in their sachet using a rolling pin. • In a small bowl, combine crushed peppercorns and garlic aioli. • Halve snacking tomatoes. In a second medium bowl, combine baby spinach, tomato, a drizzle of white wine vinegar and olive oil. Season.
• Slice seared beef rump. • Divide beef, roasted potatoes, Dutch carrots and Brussels sprouts between plates. • Serve with cherry tomato salad and peppercorn aioli. Enjoy!
