Double Chargrilled Asian Beef Rump
with Zesty Sweet Chilli Salad & Blackened Corn Cobs
Barbeque season is upon us and we've got the perfect Asian-spiced beef number to perk up your average steak dinner. With some charred corn cobs and a zesty sweet chilli salad, these sides are giving the steak a run for its money! 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
1 cob
corn
1
lemon
3 clove
garlic
1
carrot
1 packet
celery
2 packet
beef rump
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
sweet chilli sauce
1 packet
mixed salad leaves
1 sachet
crispy shallots
Not included in your delivery
olive oil
15 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. Halve corn cob and lemon. Finely chop garlic. Using a vegetable peeler, peel carrot and cucumber into ribbons. • To a large bowl, add beef rump, Asian BBQ seasoning and a drizzle of olive oil. Toss to coat. • In a small heatproof bowl, combine garlic and the butter. Microwave in 10 second bursts, until melted.
• When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. • Transfer to a plate and leave to rest for 5 minutes.
No BBQ? Cook beef rump in a large frying pan with a drizzle of olive oil over high heat, turning, for 5-9 minutes for medium-rare or until cooked to your liking. Cook in batches if your pan is getting crowded.
• Meanwhile, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. • Brush corn cobs with garlic butter and season with salt and pepper.
NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Cover to keep warm.
• While beef is resting, grill lemon, cut side down, until charred, 2-3 minutes.
No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.
• In a large bowl, combine sweet chilli sauce, a good squeeze of lemon juice and a drizzle of olive oil. • Add celery, carrot, and mixed salad leaves. Toss to coat and season to taste.
• Thinly slice beef. • Divide Vietnamese BBQ beef steak, zesty sweet chilli salad and grilled corn cobs between plates. • Sprinkle with crispy shallots. Serve with the remaining charred lemon. Enjoy!