Tomato Pesto Beef Rump with Kumara Broccoli Salad

Tomato Pesto Beef Rump with Kumara Broccoli Salad

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, September 1, 2019.
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Ingredients

KUMARA SALAD

  • 200g kumara, diced 2cm
  • 1/2 punnet cherry tomatoes, halved
  • 1 baby lettuce, roughly chopped
  • 1/2 broccoli, cut into small florets
  • 2 tsp vinegar
  • 1 tsp mustard

BEEF

  • 1 pack lean beef rump steaks
  • 1 pack tomato beef spices
  • 1 tsp tomato pesto

PESTO SAUCE

  • Remaining tomato pesto
  • 3 Tbsp yoghurt
  • 1 Tbsp water

Steps

  1. Preheat oven to 220°C. Bring a pot of hot salted water to the boil.
  2. Prep & cook kumara. Toss kumara on a lined oven tray with 1/4 tsp oil. Season and roast in oven for about 25 minutes, until tender.
  3. Prep tomatoes, lettuce and broccoli.
  4. Cook broccoli. Add broccoli to pot of boiling water and cook for about 2 minutes, until bright green and tender. Drain, rinse under cold water and leave to drain well.
  5. Prep & cook beef. Heat 1/2 tsp oil in a fry-pan on medium heat. Pat beef dry, rub with tomato beef spices and season. Cook beef for 3-4 minutes each side for medium (depending on thickness), or cooked to your liking. Rest, covered before slicing thinly. Reserve any resting juices. Toss beef with first measure of tomato pesto and any resting juices.
  6. Make pesto sauce. In a small bowl, mix together second measure of tomato pesto with yoghurt and water and season.
  7. Finish salad. Toss kumara, broccoli and remaining salad ingredients together in a bowl. Season to taste.
  8. Serve salad topped with beef. Dollop over pesto sauce.

Nutritional Information

Energy 1871 kj
447 kcal
Protein 40.6g
Carbohydrate 32.0g
Fat 16.1g