Quick Spiced Beef Rump & Basil Pesto
with Carrot-Potato Mash & Salad
Our garlic and herb seasoning and a dollop of boldly flavoured basil pesto is all you need to upgrade tonight's juicy rump steaks. Serve with a carrot-spiked mash and simple salad to keep the carbs in check.
This recipe is under 650kcal per serving and under 30g 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
carrot
1 clove
garlic
1
tomato
1 packet
beef rump
1 sachet
garlic & herb seasoning
1 bag
mixed leaves
1 packet
basil pesto
(Contains Milk;)
1
potato
1
cucumber
Not included in your delivery
1
olive oil
40 g
butter
(Contains Milk;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and carrot and cut into small chunks. Finely chop garlic. • Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain veggies, then transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Remove from heat. Return veggies to saucepan, then add the butter and a pinch of salt. Mash until smooth and cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While veggies are cooking, cut tomato into thin wedges. Roughly chop cucumber. Place beef between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Set aside. • In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil, and a pinch of salt and pepper. Add rump steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 5-6 minutes, or to your liking. Transfer to a plate to rest for 5 minutes (it will keep cooking as it rests!). • Meanwhile, combine mixed leaves, tomato, cucumber and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Slice the spiced beef. • Divide beef, carrot-potato mash and salad between plates. • Spoon basil pesto over beef to serve.