Grilled Beef Rump & Chilli-Crushed Potato
with Blackened Eggplant Salad
Your grill is calling your name again; it’s time for another epic barbecue feast! Tonight we’ve got a perfectly tender beef rump steak, served alongside crushed chilli-garlic potatoes. The salad is a real crowd-pleaser, with grilled eggplant and charred onion tossed through fresh salad leaves. No BBQ? No worries? Just follow the stovetop method.
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
eggplant
½
Onion
2 clove
garlic
1 packet
Beef Rump
pinch
chilli flakes
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Boil the kettle. Preheat BBQ to high heat. • Cut potato into bite-size chunks. • Cut eggplant into thin slices. • Thinly slice onion (see ingredients). • Finely chop garlic. • In a medium bowl, combine eggplant and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • To a third medium bowl, add beef rump and a drizzle of olive oil. Season and toss to coat.
• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat, then add the butter, garlic and chilli flakes (if using) and cook, stirring until fragrant, 1 minute. Remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
• When the BBQ is hot, grill eggplant until charred and tender, 3-5 minutes each side. • Meanwhile, grill onion, tossing occasionally, until tender and slightly charred, 6-8 minutes. • Transfer veggies back into one bowl and set aside.
No BBQ? Cook eggplant inte a frying pan, over medium-high heat until tender, 3-5 minus each side. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.
• Grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. • Transfer to a plate and leave to rest for 5 minutes.
No BBQ? Return frying pan to high heat with a drizzle oil over high heat. When oil is hot, cook beef, for 2 minutes each side for medium-rare or until cooked to your liking
• To the bowl with eggplant and onion, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Slice beef. • Divide grilled beef rump, chilli-crushed potatoes and blackened eggplant salad between plates. Enjoy!