No need to leave home for a steakhouse dinner! Your griddled rump is swathed in silky caramelised onion infused with coffee rub. It’s accompanied by baby potato roasties, dripping with truffle oil, and a leafy cucumber salad.
Steakhouse Rump & Truffled Roasties
Steakhouse Rump & Truffled Roasties
with coffee-caramelised onion, sunflower seeds & green salad
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Beef
- Cucumber
- Free-Range Beef Rump
- Fresh Parsley
- Green Leaves
- NOMU Coffee Rub
- Onion
- Onions
- Red Wine Vinegar
- Sunflower Seeds
- Truffle Oil
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
- Tinfoil
- Butter (optional)
READY THE ROASTIES!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes.
SUNNY SEEDS & PICKLED CUCUMBER
In a salad bowl, whisk together the vinegar, 10ml of olive oil, and a small splash of water. Mix in some seasoning and a sweetener of choice to taste until dissolved. Add in the cucumber half-moons and ½ of the chopped parsley. Toss to coat and set aside to pickle. Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
THAT IRRESISTIBLE COFFEE FLAVA
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice – both to taste. Remove from the pan on completion, cover to keep warm, and set aside for serving.
TRUFFLE IT UP
When the potatoes reach the halfway mark, remove from the oven. Drizzle over the truffle oil, toss to coat, and return to the oven for the remaining time. On completion, they should be crispy on the outside and soft on the inside.
GRIDDLED BEEF
Place a griddle pan over a medium-high heat. Pat the rump dry with paper towel, coat in oil, and season with pepper. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side or until cooked to your preference. (This time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional). On completion, place in tinfoil and pour in the pan juices. Close up tightly and set aside for 5 minutes before seasoning with salt and thinly slicing, reserving the juices. Drain the pickling liquid into a small bowl. Add the rinsed green leaves to the bowl of cucumber, drizzle over the pickling liquid to taste, and toss to coat.
AN AROMATIC FEAST
Plate up the truffled roasties next to the rump slices. Top with the caramelised onion and drizzles of the reserved meat juices to taste. Garnish the salad with the toasted seeds and serve on the side. Finally, sprinkle over the remaining parsley. Wow, Chef…
Baby Potatoes - 250g
Red Wine Vinegar - 15ml
Cucumber - 50g
Fresh Parsley - 4g
Sunflower Seeds - 10g
Onion - 1
NOMU Coffee Rub - 7,5ml
Truffle Oil - 15ml
Free-range Beef Rump - 160g
Green Leaves - 20g
READY THE ROASTIES!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes.
SUNNY SEEDS & PICKLED CUCUMBER
In a salad bowl, whisk together the vinegar, 10ml of olive oil, and a small splash of water. Mix in some seasoning and a sweetener of choice to taste until dissolved. Add in the cucumber half-moons and ½ of the chopped parsley. Toss to coat and set aside to pickle. Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
THAT IRRESISTIBLE COFFEE FLAVA
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice – both to taste. Remove from the pan on completion, cover to keep warm, and set aside for serving.
TRUFFLE IT UP
When the potatoes reach the halfway mark, remove from the oven. Drizzle over the truffle oil, toss to coat, and return to the oven for the remaining time. On completion, they should be crispy on the outside and soft on the inside.
GRIDDLED BEEF
Place a griddle pan over a medium-high heat. Pat the rump dry with paper towel, coat in oil, and season with pepper. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side or until cooked to your preference. (This time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional). On completion, place in tinfoil and pour in the pan juices. Close up tightly and set aside for 5 minutes before seasoning with salt and thinly slicing, reserving the juices. Drain the pickling liquid into a small bowl. Add the rinsed green leaves to the bowl of cucumber, drizzle over the pickling liquid to taste, and toss to coat.
AN AROMATIC FEAST
Plate up the truffled roasties next to the rump slices. Top with the caramelised onion and drizzles of the reserved meat juices to taste. Garnish the salad with the toasted seeds and serve on the side. Finally, sprinkle over the remaining parsley. Wow, Chef…
Baby Potatoes - 500g
Red Wine Vinegar - 30ml
Cucumber - 100g
Fresh Parsley - 8g
Sunflower Seeds - 20g
Onions - 2
NOMU Coffee Rub - 15ml
Truffle Oil - 30ml
Free-range Beef Rump - 320g
Green Leaves - 40g
READY THE ROASTIES!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes.
SUNNY SEEDS & PICKLED CUCUMBER
In a salad bowl, whisk together the vinegar, 10ml of olive oil, and a small splash of water. Mix in some seasoning and a sweetener of choice to taste until dissolved. Add in the cucumber half-moons and ½ of the chopped parsley. Toss to coat and set aside to pickle. Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
THAT IRRESISTIBLE COFFEE FLAVA
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice – both to taste. Remove from the pan on completion, cover to keep warm, and set aside for serving.
TRUFFLE IT UP
When the potatoes reach the halfway mark, remove from the oven. Drizzle over the truffle oil, toss to coat, and return to the oven for the remaining time. On completion, they should be crispy on the outside and soft on the inside.
GRIDDLED BEEF
Place a griddle pan over a medium-high heat. Pat the rump dry with paper towel, coat in oil, and season with pepper. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side or until cooked to your preference. (This time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter. On completion, place in tinfoil and pour in the pan juices. Close up tightly and set aside for 5 minutes before seasoning with salt and thinly slicing, reserving the juices. Drain the pickling liquid into a small bowl. Add the rinsed green leaves to the bowl of cucumber, drizzle over the pickling liquid to taste, and toss to coat.
AN AROMATIC FEAST
Plate up the truffled roasties next to the rump slices. Top with the caramelised onion and drizzles of the reserved meat juices to taste. Garnish the salad with the toasted seeds and serve on the side. Finally, sprinkle over the remaining parsley. Wow, Chef…
Baby Potatoes - 500g
Red Wine Vinegar - 30ml
Cucumber - 100g
Fresh Parsley - 8g
Sunflower Seeds - 20g
Onions - 2
NOMU Coffee Rub - 15ml
Truffle Oil - 30ml
Free-range Beef Rump - 320g
Green Leaves - 40g
READY THE ROASTIES!
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes.
SUNNY SEEDS & PICKLED CUCUMBER
In a large salad bowl, whisk together the vinegar, 20ml of olive oil, and a small splash of water. Mix in some seasoning and a sweetener of choice to taste until dissolved. Add in the cucumber half-moons and ½ of the chopped parsley. Toss to coat and set aside to pickle. Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
THAT IRRESISTIBLE COFFEE FLAVA
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice – both to taste. Remove from the pan on completion, cover to keep warm, and set aside for serving.
TRUFFLE IT UP
When the potatoes reach the halfway mark, remove from the oven. Drizzle over the truffle oil, toss to coat, and return to the oven for the remaining time. On completion, they should be crispy on the outside and soft on the inside.
GRIDDLED BEEF
Place a griddle pan over a medium-high heat. Pat the rump dry with paper towel, coat in oil, and season with pepper. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side or until cooked to your preference. (This time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional). On completion, place in tinfoil and pour in the pan juices. Close up tightly and set aside for 5 minutes before seasoning with salt and thinly slicing, reserving the juices. Drain the pickling liquid into a small bowl. Add the rinsed green leaves to the bowl of cucumber, drizzle over the pickling liquid to taste, and toss to coat.
AN AROMATIC FEAST
Plate up the truffled roasties next to the rump slices. Top with the caramelised onion and drizzles of the reserved meat juices to taste. Garnish the salad with the toasted seeds and serve on the side. Finally, sprinkle over the remaining parsley. Wow, Chef…
Baby Potatoes - 1kg
Red Wine Vinegar - 60ml
Cucumber - 200g
Fresh Parsley - 15g
Sunflower Seeds - 40g
Onions - 3
NOMU Coffee Rub - 30ml
Truffle Oil - 60ml
Free-range Beef Rump - 640g
Green Leaves - 80g
Woolies Products in this dish
