Jerk Beef Rump & Rainbow Fries
with Green Beans & CorianderBring 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 fresh green beans, lime and coriander for a flavour to remember! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Coriander
300 g
Beef Rump
1 packet
Trimmed Green Beans
1
Sweet Potato
1
Lime
1 sachet
Mild Caribbean Jerk Seasoning
1
Carrot
1
Beetroot
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato, carrot and beetroot into fries.
• Place veggies fries on a lined oven tray. Drizzle with olive oil, season with saltand 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, turning, for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• While beef is cooking, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave green beans on high until just tender, 2-4 minutes.
• Drain green beans, then return to the bowl and cover to keep warm.
• Slice lime into wedges.
• Slice beef.
• Divide jerk beef rump, rainbow fries and green beans between plates.
• Tear over coriander and serve with lime wedges. Enjoy!
