Caramelised Onion & Spiced Beef Rump 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!
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
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
1
Brown Onion
1 packet
Beef Rump
1 sachet
Aussie Spice Blend
2
brioche hotdog buns
(Contains Milk, Egg, Gluten, Soy; May be present Sulphites, Sesame, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
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
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt 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. • 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 Aussie spice blend and a drizzle of olive oil. Add beef and toss 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 (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• 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. • Return beef to the pan, season with pepper and stir to combine.
• Meanwhile, bake brioche hotdog buns directly on the wire oven rack until heated through, 3 minutes. • Slice buns in half lengthways, 3/4 of the way through. • 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-onion mixture, salad and avocado. • Divide caramelised onion beef subs and potato fries between plates. Enjoy!