Mojo Verde Beef Rump & Charred Capsicum Salad
with Cherry Tomato & Fetta Crumble
Calories
:
360 kcalProtein
:
37g proteinPreparation Time
:
20 minutesDifficulty
:
EasyUnder 30g carbs
BBQ Friendly
Allergens:
- Milk
- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Keep things nice and simple but packed full of flavour with this seared beef rump and veg number. Punchy chimichurri sauce will take your average beef rump experience up a notch and when you have a charred capsicum salad with a crumbling of fetta, you'll never have a boring salad again!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Capsicum
300 g
Beef Rump
1
Mojo Verde
(May be present: Milk)
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Spinach & Rocket Mix
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Thinly slice capsicum.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook capsicum, until tender, 4-5 minutes. Transfer to a large bowl and allow to cool slightly.
2
- Meanwhile, thinly slice cucumber in rounds. Roughly chop tomato.
3
- While the capsicum is cooling, season beef rump with salt and pepper.
- Return frying pan to medium-high heat with a drizzle of olive oil.
- When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
4
- Slice beef.
- To the bowl with cooled capsicum, add cucumber, tomato, spinach & rocket mix and balsamic vinaigrette dressing. Toss to combine and season to taste.
- Divide charred capsicum salad and beef rump between plates. Crumble fetta cubes over the salad and spoon mojo verde sauce over the beef rump. Sprinkle over flaked almonds to serve. Enjoy!
