Grilled Beef Steak, Prawns & Fresh Chimichurri
with Toasted Bread Rolls & Tomato Salad
If you're craving a foolproof steak and salad pub classic, we've got you covered with this one. Or if you're fancying a steak sambo, pile high the seared beef rump, prawns, salad and chimichurri trifecta onto continental rolls and serve it as you please! If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
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.
Ingredients
1
cucumber
1
tomato
1 packet
parsley
2
continental rolls
1 packet
beef rump
pinch
chilli flakes
1 packet
mixed salad leaves
1 packet
garlic aioli
(Contains Egg;)
1 packet
peeled prawns
(Contains Crustacean;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. • Thinly slice cucumber into rounds. Thinly slice tomato into wedges. Finely chop parsley. • Halve continental rolls and spread with the butter. • To a medium bowl, add rump steaks and a drizzle of olive oil. Season and toss to coat. • In a second medium bowl, combine a pinch of salt and pepper and a drizzle of olive oil. Add peeled prawns and toss to coat.
• In a small bowl, combine parsley, a pinch of chilli flakes (if using), a drizzle of white wine vinegar, a generous pinch of salt and sugar, and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Set aside.
• When BBQ is hot, grill beef rump for 6-10 minutes, turning, for medium-rare or until cooked to your liking. • On a second BBQ, grill prawns until pink and starting to curl up, 2-3 minutes each side. Transfer to a bowl.
No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• While the beef is resting, grill bread rolls, cut-side down, until lightly golden, 2-3 minutes.
No BBQ? Bake bread rolls directly on a wire oven rack until heated through, 3 minutes.
• In a large bowl, combine mixed salad leaves, cucumber, tomato, a drizzle of white wine vinegar and olive oil. Season to taste.
• Thinly slice steak. • Divide grilled beef rump, prawnsm toasted bread rolls and tomato salad between plates. • Spoon fresh chimichurri over beef. Serve with garlic aioli. Enjoy!
TIP: Build your own steak sandwich with salad, steak and sauces!