Double Jerk Beef Rump & Orange Salad
with Veggie Fries & Coconut Sweet Chilli Mayo
Bring a bunch of colour and character to your next dinner with the subtle heat of jerk-spiced beef rump and the crunchy goodness of beetroot, potato and carrot fries. Top with the zingy chilli mayo for a flavour to remember!
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
1
sweet potato
1
carrot
1
beetroot
2 packet
beef rump
½ sachet
mild Caribbean jerk seasoning
1
orange
1 packet
mixed salad leaves
½ sachet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and beetroot into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• See 'Top Steak Tips!' (below). Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. Add beef and mild Caribbean jerk seasoning (see ingredients), tossing to coat. Cook until cooked through, 4-6 minutes each side (depending on thickness) or until cooked to your liking (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before cooking.
• While beef is cooking, peel orange and slice into wedges. • In a medium bowl, combine orange, mixed salad leaves and a drizzle of vinegar and olive oil. Season. • Sprinkle over everything garnish (see ingredients) over tray with veggie fries. Toss to coat.
• Slice beef. • Divide jerk-spiced beef rump, veggie fries and orange salad between plates. • Serve with coconut sweet chilli mayo. Enjoy!