Quick Double Balsamic-Glazed Beef Rump
with Creamy Potato Salad & Rainbow Slaw
Bring the summer vibe into your home, no matter what the weather is doing outside, with a potato salad and tender beef rump. There’s a balsamic glaze drizzled over the beef and even if outside is dreary, a vibrant rainbow slaw is sure to brighten things up.
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
potatoes
2 packet
Beef Rump
1
apple
1 packet
Tartare Sauce
(Contains Soy; )
1 sachet
Aussie Spice Blend
1 bag
super slaw
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2.5 tbs
balsamic vinegar
½ tbs
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with the boiling water, season with salt and bring to the boil. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Allow to cool slightly, then add tartare sauce and toss to combine. Season to taste.
Little cooks: Help stir the tartare sauce through the potato! Careful, it's hot!
• See Top Steak Tips (below) for extra info! • Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a large bowl, combine beef, Aussie spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef in batches, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Return the frying pan to medium heat with the butter, balsamic vinegar, brown sugar and a splash of water. Simmer, stirring, until reduced, 1-2 minutes. Set aside. • Thinly slice apple into sticks. • In a large bowl, combine apple, super slaw mix and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice rump steak. • Divide steak, creamy potato salad and rainbow slaw between plates. Top steak with balsamic glaze to serve. Enjoy!