Moroccan Beef Rump & Tomato Garden Salad
with Sesame Veggie Fries & Garlic Yoghurt- Sesame
- Milk
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Nip that steak craving in the bud with this delight of a recipe. To keep the carbs in check, we've swapped potato with pumpkin! While it bakes with a good sprinkle of sesame seeds, sear the rump in the pan with three game-changing ingredients: butter, honey and our ras el hanout spice blend. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
carrot
1
beetroot
1 sachet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
2 clove
garlic
1 packet
beef rump
1 sachet
ras el hanout
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 bag
mixed salad leaves
1 punnet
snacking tomatoes
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk;)
1 tsp
honey
drizzle
white wine vinegar
Utensils
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. Finely chop garlic. • 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, then season. • In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add beef, turning to coat.
TIP: Pounding the beef ensures it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek-style yoghurt and stir to combine. Season to taste.
• Return pan to high heat with a drizzle of 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, 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 a dollop of garlic yoghurt. Enjoy!
