Sizzling Beef Rump & Veggie Couscous
with Lemon & Herby Mayo
We're transporting you to the Mediterranean with this tender beef rump and grilled veggie salad. Pop everything on the BBQ and let them char to perfection, as you whip up an easy couscous. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
chicken stock pot
½
lemon
1
zucchini
1
capsicum
1 sachet
garlic & herb seasoning
1 packet
beef rump
1 packet
rocket leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
¾ cup
boiling water
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Preheat BBQ to high heat. Boil the kettle. • In a large bowl, add couscous and chicken stock pot. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside. Allow to cool slightly.
• Halve lemon. Thinly slice zucchini into strips lengthways. Thinly slice capsicum. • In a medium bowl, combine zucchini, half of the garlic & herb seasoning and a drizzle of olive oil. • In a second medium bowl, combine capsicum, the remaining garlic & herb seasoning and a drizzle of olive oil. • To a third medium bowl, add beefrump and a drizzle of olive oil. Season and toss to coat.
• When BBQ is hot, grill zucchini until charred and tender, 2-4 minutes each side. Return to bowl. • Grill capsicum on BBQ, tossing occasionally, until tender and slightly charred, 6-8 minutes. Return to bowl.
No BBQ? Cook zucchini in a frying pan over medium-high heat for 2-4 minutes each side. Return to bowl. Then cook capsicum on high heat, tossing occasionally, for 4-5 minutes. Return to bowl.
• Grill beefrump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes. • Meanwhile, grill lemon, cut-side down, until charred, 2-3 minutes.
No BBQ? Cook beef rump in a frying pan over medium-high heat for 3-4 minutes each side for medium-rare, or until cooked to your liking. Serve lemon fresh.
• To the bowl with couscous, add grilled capsicum, zucchini, rocket leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Slice steak. • Divide veggie couscous salad between bowls. • Top with sizzling beef and drizzle over dill & parsley mayonnaise. • Serve with remaining charred lemon. Enjoy!
