HelloHero: Beef Rump & Capsicum Salad
with Gourmet Garden Parsley Potatoes
We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced beef to the potatoes spiked parsley, this dish features everything we're addicted to!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
2
potato
½
lemon
1 packet
garlic paste
1 sachet
beef-style stock powder
½ packet
lightly dried parsley
1 sachet
Aussie spice blend
1 packet
Beef Rump
4
Baby Capsicum
1 packet
mixed salad leaves
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
15 g
butter
(Contains Milk;)
1 tbs
water
½ tsp
honey
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook half the garlic paste, stirring until fragrant, 1 minute. • Add beef-style stock powder, Gourmet Garden lightly dried parsley (see ingredients), the water and a squeeze of lemon juice, then bring to the boil. Remove from the heat, return potato to pan and toss to coat. • Lightly crush potato, then cover to keep warm.
TIP: Use as much or little lemon juice as you'd like.
• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add beef rump, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning!
• Thinly slice baby capsicum. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves and capsicum. Toss to combine.
• Slice beef. • Divide beef, crushed potatoes and capsicum salad between plates. Spoon any resting juices over the beef. • Drizzle garlic aioli over beef and serve with any remaining lemon wedges. Enjoy!