Prepare for something a little more spesh than your standard meat and three veg meal. The secret is garlic butter - a totally irresistible flavour combo to coat succulent seared beef rump. It's a low carb dish you'll find easy to love.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 240°C/220°C fan-forced. Cut the red onion, potato and carrot into bite-sized chunks. Cut the beetroot into 1cm chunks.
Spread the onion, potato and carrot on a lined oven tray. Add the Aussie spice blend and a drizzle of olive oil and toss to coat. Bake until tender, 20-25 minutes.
While the veggies are roasting, finely chop the garlic.
Heat a large frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. In the final 1-2 minutes of cook time, add the garlic and butter. Season with salt and pepper. Transfer to a plate to rest.
TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.
Once the roast veggies have cooled slightly, add the baby spinach leaves and a drizzle of white wine vinegar to the oven tray. Toss to combine. Season to taste.
Slice the seared garlic butter beef rump between plates. Serve with the roast veggies and drizzle over the creamy pesto dressing.