Beef Rump & Caramelised Onion Subs
with Fries, Avocado & Herby Mayo
When you’re short on time but craving something you can devour with all your favourite components, a beef sub is the only option. Make it your own by customising it with caramelised onions, avocado and a creamy herb mayo. Add a side of fries and you’ll be humming in bliss!
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
avocado
½
Onion
1 packet
Beef Rump
1 sachet
Aussie Spice Blend
2
Brioche Hotdog Buns
(May be present Sulphites, Sesame, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Cut potato into fries. • Set your air fryer to 200°C. • Place fries into the air fryer basket and drizzle over olive oil. Season with salt and pepper and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Place fries on a lined oven tray, drizzle with olive oil, season and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and thinly slice. Thinly slice onion. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef rump and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes.
• Meanwhile, slice buns in half lengthways and toast as desired. • In a medium bowl, combine mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice beef rump. • Spread bottom half of hotdog buns with dill & parsley mayonnaise, then top with beef rump, caramelised onion, salad and avocado. • Divide caramelised onion beef subs and potato fries between plates. Enjoy!