Double Sticky Beef Rump & Avocado Salad
with Potato Fries & Onion Chutney
Steak and fries, does it get more classically delicious than this epic combo? A sweet-savoury glaze of onion chutney on the steak and a fresh salad with creamy avocado give this meal an extra pop. We don’t think we need to say more, dig in!
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
Tomato
1 packet
Slivered Almonds
(Contains Almond; )
2 packet
Beef Rump
1 packet
Onion Chutney
(Contains Sulphites; )
1 packet
spinach & rocket mix
1 packet
balsamic glaze
(Contains Sulphites; )
1
Avocado
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, slice avocado in half, scoop out flesh and thinly slice. Slice tomato into thin wedges. Roughly chop roasted almonds. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef generously 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.
TIP: Cook in batches if your pan is getting crowded. TIP: Pounding the beef ensures that it's extra tender once cooked.
• Reduce heat to medium, add onion chutney and a splash of water and turn to coat. Transfer to a plate to rest.
• In a medium bowl, combine avocado, tomato, spinach & rocket mix and balsamic & olive oil dressing. Season to taste.
• Slice beef rump. • Divide sticky beef rump, avocado salad and potato fries between plates. Garnish salad with roasted almonds. Enjoy!