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Mediterranean Recipes

[GFYF] Seared Beef Rump & Salsa Verde

[GFYF] Seared Beef Rump & Salsa Verde

with Charred Lemony Veggies

Get up to $230 off

Tags:

Under 30g carbs

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

Lemon

1

Capsicum

1

Zucchini

1

Kale

1 packet

Parsley

300 g

Beef Rump

1 sachet

Chilli Flakes

Not included in your delivery

2 tbs

olive oil

Nutritional Values

Calories326 kcal

Energy (kJ)1370 kJ

Fat18.9 g

of which saturates3.9 g

Carbohydrate4.9 g

of which sugars4.8 g

Dietary Fibre3.9 g

Protein34 g

Sodium128 mg

The average adult daily energy intake is 8700 kJ

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!

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