Moroccan Beef Rump & Sesame Veggie Fries
with Tomato Garden Salad & Garlic Sauce- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Snacking Tomatoes
1
Beetroot
300 g
Beef Rump
1 sachet
Middle Eastern seasoning
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1
Carrot
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle over mixed sesame seeds, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, halve snacking tomatoes. • See Top Steak Tips! (below). Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked), then season.
TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.
• In a medium bowl, combine Middle Eastern seasoning and a drizzle of olive oil. Add beef, turning to coat.
• Return pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute, add the butter and the honey, turning beef to coat. Transfer to a plate to rest (it will keep cooking while it rests!).
• In a second medium bowl, combine mixed salad leaves, snacking tomatoes and a drizzle of the white wine vinegar and olive oil. Season.
• Slice Moroccan beef rump. • Divide steak, sesame veggie fries and tomato garden salad between plates. • Serve with garlic sauce. Enjoy!
