Southern Roast Beef & Spiced Potatoes
with Ranch & Spring Onion Slaw
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
What do you get when you pair roast lamb, Tex-Mex spiced potatoes and ranch slaw? Your new favourite meal, that’s what! Perfectly roasted beef and potatoes team up beautifully with a sweet and tangy slaw, all tied together with a generous drizzle of ranch dressing! Our stomachs are rumbling already!
Ingredients
1 packet
Baby Spinach Leaves
300 g
Beef Rump
2
Potato
1 packet
Ranch Dressing
(Contains: Eggs, Milk)
1 packet
Slaw Mix
1
Spring Onion
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, cut potato into bite-sized chunks and place on a lined oven tray. • Drizzle with olive oil, sprinkle over Tex-Mex spice blend, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• While beef is resting, thinly slice spring onion. In a large bowl, combine the honey, Dijon mustard and a drizzle of olive oil. • Add slaw mix, spring onion and baby spinach leaves. Toss to combine. Season.
• Slice beef. • Divide roast Southern beef rump, spiced potatoes and honey-mustard slaw between plates. Drizzle over ranch dressing to serve. Enjoy!
