Tomato Pesto Beef Rump

Tomato Pesto Beef Rump

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 25, 2018.
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With butternut and broccoli salad

Ingredients

BUTTERNUT AND TOMATO SALAD

  • 1 butternut pumpkin
  • 1 teaspoon oil, for cooking (or use spray oil)
  • 2 courgettes
  • 2 carrots
  • 1 punnet cherry tomatoes
  • ½ cos lettuce

TOMATO PESTO BEEF RUMP

  • 1 teaspoon oil, for cooking (or use spray oil)
  • 550g lean beef rump steaks (at room temperature)
  • 2 teaspoons tomato beef spice
  • 2 tablespoons tomato pesto

PESTO SAUCE

  • 4 tablespoons tomato pesto
  • ¼ cup yoghurt
  • 2-3 teaspoons water

VINAIGRETTE

  • 1 tablespoon mint
  • 1 tablespoon vinegar (e.g. red wine, white wine, cider)
  • 2 teaspoons mustard (e.g. Dijon, wholegrain)
  • 1 teaspoon honey
  • ¼ teaspoon salt

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 3 cups worth then toss with oil on prepared tray and season. Roast for 20-22 minutes, until tender and slightly caramelised. Once cooked, allow to cool for a few minutes.
  2. Peel courgettes and carrots into ribbons and very thinly slice cores lengthways; cut tomatoes in half; roughly chop lettuce; thinly slice mint. Set aside.
  3. Heat oil in a large fry-pan on medium heat. Pat beef dry, rub with tomato beef spice and season with salt. 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 season.
  6. In a large bowl, whisk together all vinaigrette ingredients. Add cooled pumpkin and all remaining salad ingredients. Toss to combine and season.
  7. TO SERVE share butternut and tomato salad between plates. Top with tomato pesto beef and dollop over pesto sauce.

Nutritional Information

Energy 1854 kj
443 kcal
Protein 40.7g
Carbohydrate 17.6g
Fat 22.0g