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Italian Beef & Creamy Pesto
Italian Beef & Creamy Pesto

Italian Beef & Creamy Pesto

with Roast Veggie Salad & Ciabatta Croutons

4.5
(2.5K)
Allergens:
Wheat
Gluten
Soy
Eggs
Milk
Walnut

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Red Onion

Rocket

1

Garlic

1

Bake-At-Home Ciabatta

(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)

300 g

Beef Rump

1 packet

Creamy Pesto Dressing

(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)

1

Capsicum

1 sachet

Italian Herbs

1

Tomato

1 packet

Balsamic Vinaigrette Dressing

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories645 kcal
Energy (kJ)2700 kJ
Fat26.9 g
of which saturates3.9 g
Carbohydrate56.7 g
of which sugars12 g
Dietary Fibre8.5 g
Protein41.9 g
Sodium940 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Preheat the oven to 220°C/200°C fan-forced. Cut the capsicum into thin strips. Cut the red onion into thick wedges. Place the capsicum and onion on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

2

While the veggies are roasting, finely chop the garlic. In a medium bowl, combine the beef rump, garlic, Italian herbs and a drizzle of olive oil with a pinch of salt and pepper. Set aside.

3

Tear the bake-at-home ciabatta into bite-sized chunks. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the ciabatta chunks and cook, stirring regularly, until golden and slightly crisp, 5-6 minutes. Season to taste. Transfer to a plate lined with a paper towel.

4

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef in batches, until browned, 1-2 minutes. Transfer to a plate. TIP: Cooking the beef in batches helps it stay tender without stewing.

NEED TO UPDATE ABOVE WITH THIS: Place the beef rump between two sheets of baking paper. Pound the beef with a meat mallet or rolling pin until slightly flattened. Season the beef with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.

5

Finely chop the tomato. In a large bowl, combine the tomato, spinach & rocket mix, roasted veggies and balsamic vinaigrette. Toss to coat, then season to taste.

6

Slice the beef. Divide the roast veggie salad between plates. Top with the Italian beef. Sprinkle the ciabatta croutons over the salad. Dollop the creamy pesto dressing over the beef to serve. Enjoy! TIP: If you like, you can toss everything together and serve as a salad.

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