with Parmesan Confetti & Rocket
Bring some sparkle to your silly season platter! We’ve taken the Italian fave beef tagliata and leveled things up by spooning over some basil pesto. These steak slices make the perfect Christmas share-style food packed with major flavour and are so easy to enjoy while you're by the BBQ or caroling around the table.
Allergens
Utensils
Tags
Balsamic Vinaigrette Dressing
1 packet
Basil pesto
1 packet
Parmesan cheese
1 packet
Beef rump
600 g
Spinach & rocket mix
2 packet
Olive oil
1 drizzle
Cracked black pepper
0.25 tsp
- Season beef rump with salt.
- 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.
Have a BBQ? Preheat BBQ to high heat. When BBQ is hot, grill beef for 3-4 minutes
each side for medium-rare or until cooked to your liking. Transfer to a plate and leave
to rest for 5 minutes.
- When the beef is cooked, transfer to a plate, season with the cracked black pepper and leave to rest for 5 minutes.
- While the beef is resting, in a large bowl, combine spinach & rocket mix and balsamic vinaigrette dressing. Season to taste with salt and pepper.
- Thinly slice beef.
- Transfer rocket salad to a serving platter. Top with beef tagliata.
- Sprinkle over Parmesan cheese and dollop with spoonfuls of basil pesto to serve. Enjoy!
2630
kJ
Energy (kJ)
629
kcal
Calories
36.6
g
Fat
9
g
of which saturates
4.1
g
Carbohydrate
2.2
g
of which sugars
3.2
g
Dietary Fibre
69.6
g
Protein
62.2
mg
Cholesterol
554
mg
Sodium
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