Jerk Beef Rump & Pan-Seared Asparagus
with Rainbow Fries & Coriander
Bring a bunch of colour and character to your next dinner with the subtle heat of jerk-spiced beef rump and the crunchy goodness of beetroot, sweet potato and carrot fries. Serve with charred asparagus, fresh lime and coriander for a flavour to remember!
This recipe is under 650kcal per serving and under 40g carbohydrates 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 packet
Coriander
300 g
Beef Rump
1
Asparagus
2
Sweet Potato
1
Lime
1 sachet
Mild Caribbean Jerk Seasoning
1
Beetroot
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• See 'Top Steak Tips!' (below left). • Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and beetroot into fries. • Place veggies fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook beef and mild Caribbean jerk seasoning (see ingredients), turning, for 3-4 minutes (depending on thickness) or until cooked to your liking. Transfer to a plate to rest.
• While beef is cooking, trim ends of asparagus. • Slice lemon into wedges.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook asparagus until tender, 5-6 minutes. Add a dash of water to pan to help asparagus cook.
• Slice beef. • Divide jerk beef rump, rainbow fries and aspragus between plates. • Tear over coriander and serve with lemon wedges. Enjoy!
