Double Seared Beef Rump & Mexican Black Beans
with Zesty Tomato & Cucumber Salad
Add some heat to pan-fried black beans with our picante Mexican Fiesta spice blend. To freshen things up, add some lemon zest to you standard side salad and plate it all up with our protein-of-choice; seared beef rump!
Tags:
Under 30g carbs
•Spicy
The quantities provided above are averages only.
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.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1 packet
Mixed Salad Leaves
1 packet
Black Beans
2
Garlic
600 g
Beef Rump
1
Brown Onion
1
Tomato
1
Cucumber
1
Lemon
1 sachet
Mexican Fiesta Spice Blend
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Frying Pan
Cooking Steps
1
- 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 4-5 minutes each side for medium-rare, or until cooked to your liking (cook in batches if your pan is getting crowded).
- Transfer to a plate to rest.
2
- Meanwhile, roughly chop tomato and cucumber. Thinly slice brown onion. Finely chop garlic.
- Zest lemon to get a pinch then slice into wedges.
- Drain and rinse black beans.
3
- While the beef is resting, wipe out frying pan and return to medium high heat with a drizzle of olive oil.
- Cook onion and black beans, until tender, 4-5 minutes. Add garlic and Mexican Fiesta spice blend and cook, until fragrant, 1 minute.
- Remove pan from heat, add a splash of water and gently crush the beans with a potato masher or fork.
TIP: Add a splash of water if the beans look dry.
4
- In a large bowl, combine lemon zest, tomato, cucumber and mixed salad leaves with a generous squeeze of lemon juice and a drizzle of olive oil. Toss to coat and season to taste.
- Slice beef.
- Divide Mexican black beans, zingy tomato salad and seared beef rump between plates. Serve with any remaining lemon wedges. Enjoy!
