with Sweet Potato Fries & Fetta Salad
Tasty chimichurri beef rump, check, tasty sweet potato fries, check and one hungry chef? Check. Add this one to your HF repertoire. We know you'll want to make this one over and over again! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We’ve replaced the baby capsicum in this recipe with snacking tomatoes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Sweet potato
1
Celery
1 packet
Snacking Tomatoes
1 packet
Beef rump
1 packet
Mixed salad leaves
1 packet
Fetta Cubes
1 packet
Vinegar
drizzle
Chimichurri sauce
1 packet
• See 'Top Steak Tips' (bottom left). Cut sweet potato into fries. • Set air fryer to 200°C. Place veggie 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 veggie 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 celery. • Halve snacking tomatoes. • Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• While beef is resting, in a medium bowl, add celery, tomatoes, mixed salad leaves, fetta cubes and a drizzle of vinegar and olive oil. Toss to combine and season to taste. • Slice beef rump. • Divide sweet potato fries, fetta-tomato salad and beef rump between plates. • Drizzle chimichurri sauce over beef rump to serve. Enjoy!
1775
kJ
Energy (kJ)
424
kcal
Calories
23.1
g
Fat
5
g
of which saturates
16.9
g
Carbohydrate
7.5
g
of which sugars
4.7
g
Dietary Fibre
36.4
g
Protein
422
mg
Sodium
