Lemon-Pepper Beef & Wholegrain Mustard with Roast Potatoes
NEW | Lean protein | Healthier Carbs | Packed with Veggies
Introducing our Balanced recipes. They're Dietitian-approved and have just the right amount of lean protein, healthier carbs and nutrient-packed veggies you need, so you can be sure dinnertime is nutritious, well-balanced and less than 650 calories. This succulent lemon-pepper beef is seared to perfection and packed full of iron. And the trick to making the veggies as tasty as the star of the dish? Just a little bit of TLC. A nutritionally balanced meal in less than no time!
Ingredients
2 unit
potatoes
1 unit
carrot
1 unit
zucchini
1 head
broccoli
1 clove
garlic
1 packet
beef rump
1 sachet
lemon pepper seasoning
1 tub
wholegrain mustard
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Thinly slice the carrot (unpeeled) and cut the zucchini into 1cm chunks. Place the potato on an oven tray lined with baking paper. Place the carrot and zucchini on a second oven tray lined with baking paper. Drizzle both trays with olive oil, season with salt and pepper then toss to coat. Roast until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time!
While the veggies are roasting, cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press).
Slice the beef rump in half to get 1 steak per person. In a medium bowl, place the beef rump, lemon pepper spice blend, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat and set aside.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat and add the beef rump. Cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate, cover with foil, and set aside to rest for 5 minutes.
TIP: This will give you a medium steak so cook a little less for rare or a little longer for well done. TIP: The spice blend with char a bit in the pan - this just adds to the flavour!
Bring the frying pan back to a medium-high heat with a drizzle of olive oil. Add the broccoli and then a splash of water and cook until nearly tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Season to taste with salt and pepper. Transfer to a bowl and cover to keep warm.
Thinly slice the beef. Divide the lemon pepper beef, roast potatoes and veggies between plates. Serve with wholegrain mustard.
