Double Moroccan Beef Rump & Sesame Veggie Fries
with Tomato Garden Salad & Garlic Sauce
Nip that steak craving in the bud with this delight of a recipe. To keep the carbs in check, we've swapped potato with carrot and beetroot! While they bake 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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
beetroot
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½ packet
snacking tomatoes
2 packet
beef rump
1 sachet
ras el hanout
1 packet
mixed salad leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
15 g
butter
1 tsp
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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 ras el hanout 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!).
TIP: Cook beef in batches if your pan is getting crowded.
• 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!