Pan-Seared Beef & Garlic-Almond Crumb
with Roast Veggie Toss & Creamy Pesto Dressing- Milk
Sure, searing up some plain pork steaks for dinner is all fine and dandy. But why not take it up a notch with this aromatic almond crumb that's scattered over the beef as a crunchy finishing touch? It'll contrast perfectly with the tangy pesto dressing. Trust us, you'll be glad you did it our way. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
300 g
Beef Rump
1 packet
Baby Spinach Leaves
1
Garlic
1 packet
Flaked Almonds
1 packet
Creamy Pesto Dressing
1
Zucchini
1 packet
Panko Breadcrumbs
1
Sweet Potato
1
Carrot
1 sachet
Nan's Special Seasoning
1 packet
Goat Cheese
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato, carrot and zucchini into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Meanwhile, finely chop garlic.
• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef rump and turn to coat. • In a large frying pan, heat the butter with a drizzle of olive oil over medium-high heat. Toast panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.
• When the veggies have 10 minutes cook time remaining, 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.
• When the veggies are roasted, add baby spinach leaves and a drizzle of balsamic vinegar to the tray and gently toss to combine. • Slice beef. • Divide beef and roast veggie toss between plates. • Top beef with garlic almond crumb and serve with creamy pesto dressing. Enjoy!
