Easy Garlic & Herb Beef
with Roast Veggie Toss & Peppercorn Aioli
A crispy stack of colourful roasted veggies creates the base for a steak dish of joyous proportions. Tender slices of beef rump are adorned in herby seasoning and topped by peppercorn 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
2
potato
1
carrot
1
beetroot
1 sachet
Garlic & Herb Seasoning
1 packet
Beef Rump
½ sachet
black peppercorns
1 packet
garlic aioli
(Contains Egg, Soy; )
1 bag
baby spinach leaves
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into wedges. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with 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 pepper. • In a medium bowl, combine beef, garlic & herb seasoning and a drizzle of olive oil. • When veggies have 10 minutes cook time remaining, heat a large frying pan over a 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. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• While the beef is resting, lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • In a small bowl, combine crushed peppercorns and garlic aioli. • When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray and gently toss to combine.
• Slice garlic and herb beef. • Divide beef and roasted veggie toss between plates. • Serve with peppercorn aioli.