Beef Rump with Green Pesto

Beef Rump with Green Pesto

Ready in 40 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 9, 2018.



Roast Veggie Salad

  • 1 carrot
  • 1 pack pre-diced potatoes
  • 1 broccoli
  • 1 courgette
  • 3 Tbsp mayonnaise
  • 1 tsp Worcestershire sauce
  • 1 Tbsp sweet chilli sauce
  • 1 tsp tomato sauce


  • 1 pack beef spice
  • 1 pack beef rump steaks

To Serve

  • 1 pack garden pesto


  1. Prep and cook veggies Preheat oven to 220oC. Preheat BBQ hot plate to medium-high (if using). Dice carrot 2cm. Toss on a lined tray with potatoes, a drizzle of oil and season. Roast for 8 minutes.
  2. While potato and carrot are roasting, cut broccoli into small florets and cut courgette into 2cm rounds. Add to tray with potatoes and carrots, then roast for a further 10-12 minutes, or until tender. Set aside for a few minutes, to cool slightly.
  3. Marinate beef In a medium bowl, combine beef spice with a drizzle of oil and ½ tsp salt. Pat beef dry, then add to the medium bowl. Rub beef with beef spice, until well coated. Set aside to marinate for about 5 minutes.
  4. Cook beef Heat a small drizzle of oil in a large fry-pan on medium-high heat. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for at least 5 minutes. Alternatively, cook your beef on a BBQ hot plate.
  5. Make dressing In a large bowl, combine mayonnaise, Worcestershire sauce, sweet chilli sauce and tomato sauce. Add roast veggies, toss to combine and season. Slice beef thickly against the grain.
  6. Serve roast veggie salad topped with beef and garden pesto.

Nutritional Information

Energy 2627 kj
628 kcal
Protein 37.1g
Carbohydrate 28.2g
Fat 40.2g