Italian Beef & Creamy Pesto
with Roast Veggie Salad & Ciabatta Croutons
Succulent beef rump meets a panzanella-style salad in this delight of a dish that's simpler than it looks. Complete with fresh, peppery greens and our creamy pesto dressing to bring everything together, this sure beats a basic meat and three veg.
This recipe is under 650kcal 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
capsicum
1
red onion
1 clove
garlic
1 packet
beef rump
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1
tomato
1 bag
spinach & rocket mix
1 packet
Balsamic Vinaigrette Dressing
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 sachet
Italian herbs
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the capsicum into thin strips. Cut the red onion into thick wedges. Place the capsicum and onion on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the garlic. Thinly slice the beefrump. In a medium bowl, combine the garlic, Italian herbs and a drizzle of olive oil with a pinch of salt and pepper. Add the beef, turning to coat. Set aside.
Tear the bake-at-home ciabatta into bite-sized chunks. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the ciabatta chunks and cook, stirring regularly, until golden and slightly crisp, 5-6 minutes. Season to taste. Transfer to a plate lined with a paper towel.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef in batches, until browned, 1-2 minutes. Transfer to a plate. Set the beef aside to rest.
TIP: Cooking the beef in batches helps it stay tender without stewing.
Finely chop the tomato. In a large bowl, combine the tomato, spinach & rocket mix, roasted veggies and balsamic vinaigrette. Toss to coat, then season to taste.
Divide the roast veggie salad between plates. Top with the Italian beef. Sprinkle the ciabatta croutons over the salad. Dollop the creamy pesto dressing over the beef to serve.
TIP: If you like, you can toss everything together and serve as a salad.