Herb Butter Rump Steak
with Parsnip Mash & Broccoli
Long after you finish this humble low-carb dinner of steak, mash and greens, you're going to remember the way it was transformed by the simple addition of a herby butter melted over your meat. It's an easy trick that gives this classic dish a new lease of life.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1
potato
2
parsnip
1 bag
herbs
1 head
broccoli
1 packet
Beef Rump
2 clove
garlic
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
¼ tsp
salt
30 g
butter (for the mash)
(Contains Milk; )
40 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. Peel potato and parsnip. Cut potato into large chunks. Cut parsnip into small chunks. • Cook potato and parsnip in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan, then add the butter (for the mash), the milk and the salt. Mash until smooth and cover to keep warm.
• Meanwhile, finely chop garlic and herbs. Cut broccoli into small florets and roughly chop the stalk. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef and a drizzle of olive oil, then season with salt and pepper. Set aside.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Place butter (for the sauce) and 1/2 the garlic in a small heatproof bowl and microwave in 10 second bursts until softened. • Add herbs to the garlic butter and mash together with a fork. Season.
TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• While the beef rump is resting, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook broccoli until tender, 5-6 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Season to taste.
• Slice rump steak. • Divide steak, parsnip mash and garlicky greens between plates. • Spoon herb butter over the steak to serve. Enjoy!