Easy Southern Beef Rump Loaded Fries
with Cheddar Cheese & BBQ Mayo
- Milk
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
The best way to eat your fries is the loaded way. Stacked with tender Southern beef rump, veggies and Cheddar, get ready to get your hands messy as you dig into this one. This recipe is under 650kcal per serving.
Ingredients
½
brown onion
1 packet
beef rump
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
3
Potato
1
Tomato
1 packet
Baby Spinach Leaves
1 packet
Cheddar cheese
(Contains: Milk)
1 packet
BBQ mayo
(Contains: Eggs May be present: Milk.)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Thinly slice brown onion (see ingredients). • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper, sprinkle over Tex-Mex spice blend and turn beef to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Meanwhile, cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• When fries have 10 minutes remaining, finely chop tomato and baby spinach leaves. • In a medium bowl, combine tomato and a drizzle of white wine vinegar and olive oil. Season.
• Slice the beef. • To beef, add spinach and toss to combine. • Divide fries between plates. • Top with Southern beef rump and Cheddar cheese. Drizzle over BBQ mayo. Serve with tomato salsa. Enjoy!
