Tomato Pesto Beef Rump

Tomato Pesto Beef Rump

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 25, 2018.
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With butternut and broccoli salad

Ingredients

BUTTERNUT AND TOMATO SALAD

  • 1 butternut pumpkin
  • ¼ teaspoon oil, for cooking (or use spray oil)
  • ½ tomato
  • ½ courgette
  • 1/2 carrot
  • ½ baby cos lettuce
  • 1½ teaspoons mint
  • ½- ¾ sachet vinaigrette

TOMATO PESTO BEEF RUMP

  • 140g lean beef rump steak (at room temperature)
  • ½ teaspoon tomato beef spice
  • Spray oil
  • 1½ teaspoons tomato pesto

PESTO SAUCE

  • 1 tablespoon tomato pesto
  • 1 tablespoon yoghurt
  • ¼-½ teaspoon water

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium (if using). Dice pumpkin 1-2cm until you have about ¾ cup worth, toss with oil on prepared tray and season. Roast for 20-22 minutes, until tender and slightly caramelised. Allow to cool for a few minutes.
  2. Dice tomato 1-2cm; peel courgette and carrot into ribbons and thinly slice core; roughly chop lettuce; thinly slice mint. Set aside in a medium bowl.
  3. Heat a medium, dry fry-pan on medium heat. Pat beef dry, rub with tomato beef spice and season with salt. Spray pan with oil and cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ.
  4. Set aside to rest for 2-3 minutes before slicing thinly against the grain, reserving any resting juices. Toss beef with tomato pesto and any resting juices.
  5. Mix together pesto sauce ingredients in a small bowl and lightly season to taste.
  6. Add cooled pumpkin and vinaigrette to bowl with salad ingredients. Toss to combine and season to taste.
  7. TO SERVE place butternut and tomato salad onto a plate. Top with tomato pesto beef rump and dollop over pesto sauce.

Nutritional Information

Energy 1873 kj
448 kcal
Protein 41.1g
Carbohydrate 18.3g
Fat 21.9g