Pan-Seared Caribbean Beef Rump & Vibrant Veg
with Lime-Chilli Mayo
- Eggs
With hints of capsicum and all spice, our Caribbean jerk seasoning is all you need to jazz up tonight’s juicy beef rump. Serve it over a sweet roast veggie toss and bring it all together with our lime & chilli mayo for creaminess and extra tropical vibes.
Ingredients
1 packet
Baby Spinach Leaves
1
Capsicum
1 sachet
Mild Caribbean Jerk Seasoning
300 g
Beef Rump
1
Lime & Chilli Mayo
(Contains: Eggs)
1 tin
Sweetcorn
1
Lemon
1
Pumpkin
1
Red Onion
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut butternut pumpkin into bite-sized chunks. Cut red onion (see ingredients) into thick wedges. Thinly slice capsicum into strips. Drain sweetcorn. Place pumpkin, onion, capsicum and corn on a lined oven tray (if your oven tray is crowded, divide the veggies between two trays). Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender and slightly charred, 20-25 minutes. TIP: Peel the pumpkin, if you prefer!
While veggies are roasting, zest lemon to get a good pinch, then slice into wedges.
Add the beef rump to the bowl and combine with the seasoning as above.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
While beef is cooking, combine coconut sweet chilli mayonnaise, lemon zest and a small squeeze of lemon juice in a small bowl. Set aside. Transfer roast veggies to a large bowl, then add baby spinach leaves. Toss to combine. Season to taste. TIP: Toss the veggies directly on the oven tray to save on washing up!
Slice the beef rump before serving.
