Seared Beef Rump & Carrot-Potato Smash
with Spinach-Rocket Salad & Gravy- Gluten
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
This seared steak and cheat's gravy goes perfectly with the vibrant veggie mash and crisp tomato salad. The carrot in the mash keeps the carbs down, and adds a subtle sweet and earthy flavour. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Chopped Potato
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Snacking Tomatoes
300 g
Beef Rump
1
Carrot
1 sachet
Nan's Special Seasoning
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel and cut carrot into large chunks. • Cook chopped potato and carrot in the boiling water, until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the butter, milk and a generous pinch of salt. Lightly mash, then cover to keep warm.
• See 'Top Steak Tips!' (below). Meanwhile, place beef rump between two sheets of baking paper. Pound with a rolling pin until slightly flattened (this ensures your steak is nice and tender). Season with salt and pepper. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef, turning to coat. • 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 (it will keep cooking it rests!).
• While steak is resting, boil kettle. Halve snacking tomatoes. • In a large bowl, combine spinach, rocket & fennel mix, tomatoes, a drizzle of the vinegar and a drizzle of olive oil. Toss to combine. • In a second medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Slice beef rump steak. • Divide steak, carrot-potato smash and tomato garden salad between plates. • Spoon gravy over steak and carrot-potato smash to serve. Enjoy!
