Chargrilled Beef & Dill-Parsley Potatoes
with Grilled Chilli-Garlic Zucchini
Seared beef rump, a chilli-flecked and garlicky grilled zucchini and some dill-parsley potatoes... our stomach's are grumbling! This one tastes even better than it smells (and it smells really good!). If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
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
1
Vegetable Stock Pot
2
Zucchini
1
Brown Onion
1
Lemon
1
Garlic
1
Parsley
1
Beef Rump
1
Dill & Parsley Mayonnaise
(Contains Egg;)
1
Chilli Flakes
Not included in your delivery
1
olive oil
Nutritional Values
Cooking Steps
• Preheat BBQ to high heat. Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. • Drain and return to saucepan with vegetable stock powder and a drizzle of olive oil. Toss, set aside and allow to cool slightly.
• Meanwhile, thinly slice zucchini into strips lengthways. Thinly slice brown onion. • Halve lemon. Finely chop garlic and parsley (reserve some leaves for garnish). • In a small microwave-safe bowl, microwave garlic and olive oil in 10 second bursts, until fragrant. • In a medium bowl, combine zucchini and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • To a third medium bowl, add beef rump and a drizzle of olive oil. Season and toss to coat.
• When the BBQ is hot, grill zucchini until charred and tender, 3-5 minutes each side. • Add onion to the BBQ flat plate and cook, tossing occasionally, until tender and slightly charred, 6-8 minutes. • Transfer veggies back into one bowl and set aside.
No BBQ? Cook zucchini in a frying pan, over medium-high heat until tender, 3-5 minutes each side. Then cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.
• When veggies are done, grill beef rump for 2-3 minutes on each side for medium-rare or cooked to your liking. Transfer to a plate and leave to rest for 5 minutes. • Meanwhile, grill lemon, cut side down, until charred, 2-3 minutes.
No BBQ? Cook beef rump in a large frying pan over high heat for 2 minutes on each side for medium-rare. Cook lemon over high heat, cut side down, until charred, 1-2 minutes.
• To the potatoes, add dill & parsley mayonnaise and toss to combine. • To the bowl with zucchini and onion, add a pinch of chilli flakes (if using), the garlic oil, chopped parsley and a good squeeze of lemon juice. Season to taste.
• Thinly slice steak. • Divide BBQ beef rump, creamy potato salad and lemon and herb grilled zucchini between plates. • Garnish with reserved parsley and serve with any remaining charred lemon. Enjoy!