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!
This recipe is under 650kcal 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
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
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Zest lemon 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.
• Season beefrump 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.
• 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, tossing, 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 to taste.
• In a small bowl, combine parsley, olive oil (1 tbsp per person), 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 seared beef rump between plates.
• Spoon salsa verde and any resting juices over beef.
• Serve with any remaining lemon wedges. Enjoy!
