Quick Double Seared Rump Steak & Garlic Butter
with Roast Root Veggie Toss & Creamy Pesto Dressing
We’ve dug deep to create this stunning meal for tonight’s dinner. A roast root veggie toss, with pops of colour from the beetroot, adds an earthy flavour to the succulent beef rump, slathered in a buttery garlic sauce. We know you will be excavating this plate down to the last crumb.
This recipe is under 650kcal per serving.
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
½
Onion
1
potato
1
white turnip
1
beetroot
1 clove
garlic
1 sachet
Garlic & Herb Seasoning
2 packet
Beef Rump
1 packet
baby leaves
1 packet
creamy pesto dressing
(Contains Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients), potato, white turnip and beetroot into bite-sized chunks. Finely chop garlic. • Place veggie chunks on a lined oven tray. Sprinkle with garlic & herb seasoning and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Help toss the veggies! TIP: If your oven tray is crowded, divide between two trays.
• When the veggies have 10 minutes remaining, 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 pepper. • 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 (cook in batches if your pan is getting crowded). • In the last 1-2 minutes of cook time, add garlic and the butter, then season with salt and pepper. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• To the roasted veggies, add baby leaves and a drizzle of white wine vinegar. Toss to combine and season to taste.
• Slice seared garlic butter steak. • Divide steak and roast root veggie toss between plates. • Drizzle with creamy pesto dressing to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the dressing!