Double Beef Rump & Chimichurri Sauce with Sweet Potato Fries & Fetta Salad

A deliciously satisfying, high-protein dish featuring juicy beef rump layered with golden potato wedges and charred veggies — all elevated by a zesty chimichurri mayo drizzle. Perfect for a collagen-supportive diet packed with vibrant flavours and nutrients.

Ingredients

Protein & Mains

• 2x Beef Rump Steaks (200g each)
• 2x Medium Potatoes (Sebago or roasting type)
• 1x Red Onion
• 1x Zucchini
• 1x Capsicum (any colour)

Herbs, Condiments & Pantry

• 1 Sachet Garlic & Herb Seasoning
• 1 Sachet Chimichurri Seasoning
• 1 Packet Mayonnaise (Whole-egg or egg-free, 40g)
• Olive Oil
• Salt & Pepper

Instructions

1. Preheat oven to 240°C (220°C fan-forced). Slice potatoes into wedges and toss on a lined oven tray with olive oil, half the garlic & herb seasoning, salt, and pepper.
Bake for 25–30 mins or until golden and tender.

2. Slice onion into wedges. Chop zucchini and capsicum into bite-sized chunks.
Toss with olive oil and remaining garlic & herb seasoning. Spread over a second oven tray.
Roast for 20–25 mins, turning halfway, until softened and lightly browned.

3. Pat beef dry and season generously. Heat a drizzle of oil in a hot pan.
Sear rump steaks for 2–4 mins each side, or until cooked to your liking.
Rest for 5 mins, then slice thinly.

4. Mix the Chimichurri Mayo

In a small bowl, combine:

• Mayonnaise

• Chimichurri seasoning

• A splash of water to loosen

Whisk until smooth and set aside.

5. Plate up golden wedges and roasted veggies. Top with sliced beef and a generous drizzle of chimichurri mayo.