with Sweet Potato Fries & Capsicum Salad
Take a page out of Latin America’s book and use our inspired chimichurri sauce to level up your average beef rump. Then, add some crispy sweet potato fries and a capsicum salad - you’ll definitely being doing a happy dance with this one! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Capsicum
1
Chimichurri Sauce
1 packet
Fetta Cubes
1 packet
Mixed Salad Leaves
1 packet
Beef Rump
300 g
Sweet potato
2
Olive oil
1 drizzle
Vinegar
1 drizzle
• See ‘Top Steak Tips!’ (below left).
• Cut sweet potato into fries.
• Set air fryer to 200°C. Place fries into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place sweet potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice capsicum.
• Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef, for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• While the beef is resting, in a large bowl, add capsicum, mixed salad leavesand a drizzle of vinegar and olive oil. Toss to combine and season to taste.
• Slice beef.
• Divide sweet potato fries, capsicum salad and beef rump between plates.
• Drizzle chimichurri sauce over beef and sprinkle fetta cubes over salad to serve. Enjoy!
524
kcal
Calories
2190
kJ
Energy (kJ)
23.5
g
Fat
5.2
g
of which saturates
37.6
g
Carbohydrate
17.6
g
of which sugars
8.6
g
Dietary Fibre
40.1
g
Protein
23.2
mg
Cholesterol
438
mg
Sodium
