Vietnamese-Style Grilled Beef Rump Roll
with Pickled Veggies, Corn Cob & Sweet Chilli Sauce
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- Sesame
- Almond
- Hazelnut
- Lupin
- May contain traces of allergens
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Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Carrot
1
Corn
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs;)
2
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs; May be present: Sesame, Almond, Hazelnut, Lupin.)
1
Lemon
300 g
Beef Rump
1
Spring Onion
1 packet
Sweet Chilli Sauce
Not included in your delivery
1 drizzle
olive oil
½ cup
vinegar (rice wine or white wine)
20 g
butter (softened)
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat BBQ to high heat. • Using a vegetable peeler, slice carrot and cucumber into ribbons (stopping when you reach the seeds in the centre). • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot and cucumber to pickling liquid. Add enough water to just cover veggies. Set aside. TIP: Slicing the veggies very thinly helps it pickle faster!
• While veggies are pickling, halve corn cob and lemon. Finely chop long chilli (if using). Roughly chop spring onion. • Slice hot dog buns in half lengthways, three quarters of the way through. • In a second medium bowl, combine Asian BBQ seasoning and a drizzle of olive oil. Add beef rump, turning to coat.
• When BBQ is hot, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. • Transfer to a plate and cover to keep warm. No BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain and cover to keep warm.
• While corn is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the 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, grill lemon, cut side down, until charred, 2-3 minutes. • Add hot dog buns to grill plate and cook, turning, until lightly golden, 2-3 minutes. No BBQ? Preheat oven to 240°C/220°C fan-forced. Bake ho tdog buns directly on a wire oven rack until heated through, 3 minutes. In a large frying pan, cook lemon over high heat, cut side down, until charred, 1-2 minutes.
• Drain pickled veggies. Thinly slice beef. • Spread hot dog buns with garlic aioli. Fill with some pickled veggies, Vietnamese beef rump and spring onion. Drizzle over sweet chilli sauce and a squeeze of lemon juice. • Top corn cob with softened butter. Garnish with chilli. Serve with remaining pickled veggies and any remaining charred lemon. Enjoy!
