Seared Beef Rump & Salsa Verde
with Charred Lemony Veggies
Level up your average beef rump experience by whipping up a delicious homemade salsa verde. Lemony zucchini, kale and capsicum will become the perfect trio to tie the dish together, resulting in a tender meal that'll finish your night off just right!
Tags:
Under 30g carbs
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1
Capsicum
1 sachet
Chilli Flakes
2
Kale
1
Lemon
1 packet
Parsley
300 g
Beef Rump
1
Zucchini
Not included in your delivery
2 tbs
olive oil
Utensils
•Large Frying Pan
Cooking Steps
1
- Zest lemon, enough to get a pinch and slice into wedges.
- Thinly slice capsicum. Thinly slice zucchini into sticks.
- Thinly slice kale, discarding any larger pieces of stalk.
- Finely chop parsley.
2
- Season beef rump generously with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
3
- While the beef is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook zucchini and capsicum, until tender, 4-5 minutes. Add kale and cook until softened, 1-2 minutes. Remove pan from heat and add a generous squeeze of lemon juice. Season.
4
- In a small bowl, combine parsley, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), a pinch of chilli flakes (if using), a pinch of sugar, lemon zest and a generous squeeze of lemon juice. Season to taste.
- Thinly slice beef.
- Divide charred lemony veggies and beef rump between plates. Spoon salsa verde and any resting juices over beef. Serve with any remaining lemon wedges. Enjoy!
