Double Seared Beef Rump & Root Veggie Toss
with Baby Leaves & Garlic Aioli
A crispy stack of colourful roasted veggies creates the base for a steak dish of joyous proportions. Tender slices of beef rump are seasoned and topped with a garlicky aioli to take things up a notch. Now, if that doesn't sound like heaven on earth, we don't know what does!
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Ingredients
1
beetroot
2
Kumara
½
Onion
1 packet
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
2 packet
Beef Rump
1 packet
baby leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut kumara into bite-sized chunks. Cut beetroot into 1cm chunks. Cut onion (see ingredients) into wedges. • Place kumara, beetroot, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with garlic & herb seasoning and a pinch of salt, and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Season beef with salt and generously with pepper.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• When veggies have 10 minutes remaining, heat a large frying pan over 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 (cook in batches if your pan is getting crowded). Transfer to a plate to rest. • When the veggies are done, add baby leaves and a drizzle of white wine vinegar to the tray and gently toss to combine.
• Thinly slice beef. • Divide roast veggie toss between plates. Top with beef rump. • Serve with garlic aioli. Enjoy!