Mumbai-Spiced Beef Rump & Supergreen Salad
with Bombay Roast Potatoes & Cherry Tomato
We're bringing three flavour powerhouses to your place tonight – Indian-style spices, aromatic garlic and fresh coriander. Teamed with seared steak, these ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
potatoes
1 packet
brown mustard seeds
(Contains Gluten, Wheat;)
2 clove
garlic
1
carrot
1 punnet
snacking tomatoes
1 bag
coriander
1 packet
beef rump
1 packet
coconut milk
1 bag
kale & spinach
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into large chunks and place on a lined oven tray. • Add brown mustard seeds and a drizzle of olive oil. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.
• While potatoes are roasting, finely chop garlic. • Grate carrot. • Halve snacking tomatoes. • Roughly chop coriander.
• In a medium bowl, combine a drizzle of the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. • Add kale & spinach leaves, carrot and snacking tomatoes. Toss to combine.
• See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Return frying pan to medium-high heat with a drizzle of olive oil. Add Mumbai spice blend and garlic and cook, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. Season. • Once the potatoes are done, add coriander to the tray and toss.
• Slice steak. • Divide the steak, Bombay potatoes and mixed salad between plates. • Pour the Mumbai coconut sauce over the steak to serve. Enjoy!