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Mediterranean Recipes

Double Seared Beef Rump & Salsa Verde

Double Seared Beef Rump & Salsa Verde

Double Seared Beef Rump & Salsa Verde

with Charred Lemony Veggies

Get up to $230 off

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

•Calorie Smart

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 Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1

Kale

600 g

Beef Rump

1 sachet

Chilli Flakes

1

Capsicum

1

Zucchini

1 packet

Parsley

1

Lemon

Not included in your delivery

2 tbs

olive oil

Nutritional Values

Energy (kJ)2080 kJ

Calories497 kcal

Fat23.4 g

of which saturates5.6 g

Carbohydrate5.7 g

of which sugars5.5 g

Dietary Fibre4.8 g

Protein65.3 g

Cholesterol53.1 mg

Sodium202 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Get prepped

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.

Cook the beef

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 (cook in batches if your pan is getting crowded). Transfer to a plate to rest.

Cook the veggies

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.

Finish & serve

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!

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