BBQ Beef Rump and Spicy Sauce
with rice and spinach tomato salad3.5(49)
Calories
:
567 kcalProtein
:
36.8g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Quick
Spicy
Allergens:
- Milk
If you're looking for something a little lighter—but still packed with flavour— for dinner this week, this could be the dish you've been dreaming of. A BBQ beef rump is accompanied by minty rice and a refreshing tomato salad, with a slightly spicy sriracha sauce on the side—so you can take as much (or as little) as you like!
Ingredients
Serving amount
2 unit(s)
Tomato
60 grams
Baby Spinach
1 sachet(s)
Sriracha
75 grams
Yoghurt
(Contains: Milk)
5 grams
Mint
1 sachet(s)
BBQ Rub
250 grams
Irish Beef Rump
150 grams
Rice
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
Nutrition Values
Energy (kJ)2373 kJ
Energy (kcal)567 kcal
Fat17.4 g
of which saturates7.3 g
Carbohydrate66 g
of which sugars7.1 g
Protein36.8 g
Salt0.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pot with Lid
Cooking steps
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Slice the tomato into thin wedges.
- Pick the mint leaves from their stalks and roughly chop (discard the stalks).
- Season the beef with BBQ rub, salt and pepper.
- In a small bowl, mix together the yoghurt and sriracha. Season to taste with salt and pepper.
3
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when outside is browned.
- Once cooked, remove from the pan, cover and allow to rest.
4
- In a bowl for the salad, toss the tomato wedges together with the spinach and a drizzle of oil. Season to taste with salt and pepper.
- Mix the chopped mint through the rice.
- Thinly slice the beef rump and divide between plates.
- Serve the tomato spinach salad, rice and sriracha yoghurt alongside.
