Balsamic-Glazed Beef Rump & Rainbow Slaw
with Herby Bacon Potato Salad
Bring the summer vibes into your home, no matter what the weather is doing outside, with a potato salad and tender beef rump. There’s a balsamic glaze drizzled over the beef and even if outside is dreary, a vibrant rainbow slaw is sure to brighten things up.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 packet
diced bacon
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Beef Rump
1 sachet
Kiwi Spice Blend
1
apple
½ packet
Deluxe Salad Mix
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2.5 tbs
balsamic vinegar
2 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water, season with salt and bring to the boil. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Allow to cool slightly, then add dill & parsley mayonnaise and toss to combine. Season to taste.
Little cooks: Help stir the dill & parsley mayo through the potato! Careful, it's hot!
• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef rump, Kiwi spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Return the frying pan to medium heat with the butter, balsamic vinegar, brown sugar and a splash of water. Simmer, stirring, until reduced, 1-2 minutes. Set aside. • Thinly slice apple into sticks. • In a large bowl, combine apple, deluxe salad mix and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice rump steak. • Divide steak, creamy potato salad and rainbow slaw between plates. Sprinkle diced bacon over potato salad. Top steak with balsamic glaze to serve. Enjoy!