Jerk-Spiced Beef Rump & Veggie Fries
with Tomato Salad & 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
potato
1
carrot
1
beetroot
1 packet
beef rump
½ sachet
mild Caribbean jerk seasoning
1
tomato
1 bag
mixed salad leaves
½ packet
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 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, bake until golden and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• See 'Top Steak Tips!' (below). Meanwhile, place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened (if your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time). • 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, 3-6 minutes each side (depending on thickness). Transfer to a plate to rest.
• While beef is cooking, thinly slice tomato. • In a medium bowl, combine tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season. • To tray with veggie fries, sprinkle over everything garnish (see ingredients) and toss to coat.
• Slice beef. • Divide jerk-spiced beef rump, veggie fries and tomato salad between plates. • Serve with coconut sweet chilli mayo. Enjoy!