Jerk-Spiced Beef Rump & Tomato Salad
with Veggie Fries & Coconut Sweet Chilli Mayo
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
Sweet Potato
1
Carrot
1
Beetroot
1
Beef Rump
1
Mild Caribbean Jerk Seasoning
1
Tomato
1
Mixed Salad Leaves
1
Coconut Sweet Chilli Mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
Not included in your delivery
1
olive oil
Nutritional Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and beetroot into fries. • Place 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.
• See 'Top Steak Tips!' (below left). Season beefrump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef and mild Caribbean jerk seasoning (see ingredients), turning, for 4-6 minutes (depending on thickness) or until cooked to your liking. Transfer to a plate to rest.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• While beef is cooking, thinly slice tomato. • In a medium bowl, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season. • Sprinkle over everything garnish (see ingredients) over tray with veggie fries. Toss to coat.
• Slice beef. • Divide jerk-spiced beef rump, veggie fries and tomato salad between plates. • Serve with coconut sweet chilli mayo. Enjoy!