Beef Rump & Cheesy Grilled Veggie Salad
with Homemade Chimichurri Sauce & Charred Lemon
This meal is the perfect excuse to take simple ingredients like beef rump and veggies on a spectacular charred flavour journey when they hit the grill. A zingy homemade chimichurri and zesty chargrilled lemon elevate this meal even more. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
capsicum
1
courgette
½
Onion
1 packet
parsley
½
lemon
pinch
chilli flakes
1 packet
Beef Rump
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. • Cut capsicum into strips. Thinly slice courgette lengthways. Cut onion into wedges (see ingredients). • In a large bowl, combine capsicum, courgette and onion and a drizzle of olive oil. Season with salt and pepper. Set aside.
• Finely chop parsley. Zest lemon to get a good pinch, then cut in half. • In a small bowl, combine parsley, olive oil (2 tbs 2 people / 1/4 cup 4 people), a pinch of chilli flakes (if using) and the lemon zest. Season and set aside.
• When BBQ is hot, grill onion and capsicum on BBQ flat plate, tossing occasionally, until tender and slightly charred, 8-10 minutes. • Meanwhile, grill courgette until charred and tender, 3-5 minutes each side. • Transfer veggies to a serving bowl.
No BBQ? Heat a pan over medium-high heat. Cook courgette until tender, 3-5 minutes each side. Transfer to a plate. Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum and onion, tossing occasionally, until tender and lightly charred, 6-8 minutes. Transfer to the plate with the courgette.
• Meanwhile, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes. • Grill lemon, cut side down, until charred, 2-3 minutes.
No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump, turning, for 5-9 minutes for medium-rare or until cooked to your liking. No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.
• To the bowl with the veggies, add mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Sprinkle with grated Parmesan cheese. Season to taste.
• Slice beef. • Divide beef rump and grilled veggie salad between plates. • Top beef with homemade chimichurri sauce and serve with grilled lemon halves. Enjoy!