Slices of tender beef rump accompanies a rich yet refreshing satay-dressed mint & cabbage slaw, sided with golden roasted butternut half-moons. Finish with crumbles of creamy Danish-style feta and sprinkle with toasted pumpkin seeds for crunch. A dinner that will satay-fy anyone’s taste buds!
Beef Rump & Butternut
Beef Rump & Butternut
with a satay dressing & Danish-style feta
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Butternut
- Cabbage
- Danish-style Feta
- Fish
- Fish Sauce
- Free-Range Beef Rump
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- Lemon Juice
- Low Fat Plain Yoghurt
- Peanut Butter
- Pumpkin Seeds
- Rice Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender
- Paper Towel
TO THE Butternut MOON & BACK
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
ENTER THE BLENDER
In a blender, add the yoghurt, the peanut butter, the sliced chilli (to taste), the Fish sauce, the vinegar, the lemon juice (to taste), and a sweetener of choice (to taste). Pulse until smooth. If the dressing is too thick for your liking, loosen with water in 5ml increments until the desired consistency. Season to taste.
THE STEAKS ARE HIGH
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. 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). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
BOWL THEM OVER
In a bowl, combine the sliced Cabbage, ½ the chopped mint, ½ the toasted seeds, and ½ the satay dressing.
Beef & Butternut BLISS
Plate up the Cabbage slaw and side with the beef slices and the Butternut half-moons. Drizzle over the remaining satay dressing. Scatter over the remaining mint, the crumbled feta, and the toasted pumpkin seeds. It’s time to eat, Chef!
TO THE Butternut MOON & BACK
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
ENTER THE BLENDER
In a blender, add the yoghurt, the peanut butter, the sliced chilli (to taste), the Fish sauce, the vinegar, the lemon juice (to taste), and a sweetener of choice (to taste). Pulse until smooth. If the dressing is too thick for your liking, loosen with water in 5ml increments until the desired consistency. Season to taste.
THE STEAKS ARE HIGH
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks 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 steaks). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
BOWL THEM OVER
In a bowl, combine the sliced Cabbage, ½ the chopped mint, ½ the toasted seeds, and ½ the satay dressing.
Beef & Butternut BLISS
Plate up the Cabbage slaw and side with the beef slices and the Butternut half-moons. Drizzle over the remaining satay dressing. Scatter over the remaining mint, the crumbled feta, and the toasted pumpkin seeds. It’s time to eat, Chef!
TO THE Butternut MOON & BACK
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
ENTER THE BLENDER
In a blender, add the yoghurt, the peanut butter, the sliced chilli (to taste), the Fish sauce, the vinegar, the lemon juice (to taste), and a sweetener of choice (to taste). Pulse until smooth. If the dressing is too thick for your liking, loosen with water in 5ml increments until the desired consistency. Season to taste.
THE STEAKS ARE HIGH
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks 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 steaks). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
BOWL THEM OVER
In a bowl, combine the sliced Cabbage, ½ the chopped mint, ½ the toasted seeds, and ½ the satay dressing.
Beef & Butternut BLISS
Plate up the Cabbage slaw and side with the beef slices and the Butternut half-moons. Drizzle over the remaining satay dressing. Scatter over the remaining mint, the crumbled feta, and the toasted pumpkin seeds. It’s time to eat, Chef!
TO THE Butternut MOON & BACK
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
ENTER THE BLENDER
In a blender, add the yoghurt, the peanut butter, the sliced chilli (to taste), the Fish sauce, the vinegar, the lemon juice (to taste), and a sweetener of choice (to taste). Pulse until smooth. If the dressing is too thick for your liking, loosen with water in 5ml increments until the desired consistency. Season to taste.
THE STEAKS ARE HIGH
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks 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 steaks). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
BOWL THEM OVER
In a bowl, combine the sliced Cabbage, ½ the chopped mint, ½ the toasted seeds, and ½ the satay dressing.
Beef & Butternut BLISS
Plate up the Cabbage slaw and side with the beef slices and the Butternut half-moons. Drizzle over the remaining satay dressing. Scatter over the remaining mint, the crumbled feta, and the toasted pumpkin seeds. It’s time to eat, Chef!
Frequently Asked Questions
What is the preparation time for Beef Rump & Butternut?
The preparation time for Beef Rump & Butternut with a satay dressing & Danish-style feta is between 15 and 30 minutes.
What is the total time required to make Beef Rump & Butternut with a satay dressing & Danish-style feta?
The total time required to make Beef Rump & Butternut with a satay dressing & Danish-style feta is between 40 and 55 minutes.
How many servings does Beef Rump & Butternut provide?
4 servings
What are the main ingredients in Beef Rump & Butternut?
Beef, Butternut, Cabbage, Danish-style Feta, Fish, Fish Sauce, Free-Range Beef Rump, Fresh Chilli, Fresh Chillies, Fresh Mint, Lemon Juice, Low Fat Plain Yoghurt, Peanut Butter, Pumpkin Seeds, Rice Wine Vinegar
What is the nutritional information of Beef Rump & Butternut?
Calories: 778, Carbs: 44 grams, Fat: grams, Protein: 53.5 grams, Sugar: 12.1 grams, Salt: 882 grams
How do I prepare Beef Rump & Butternut?
TO THE BUTTERNUT MOON & BACK: Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway. POP THE PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. ENTER THE BLENDER: In a blender, add the yoghurt, the peanut butter, the sliced chilli (to taste), the fish sauce, the vinegar, the lemon juice (to taste), and a sweetener of choice (to taste). Pulse until smooth. If the dressing is too thick for your liking, loosen with water in 5ml increments until the desired consistency. Season to taste. THE STEAKS ARE HIGH: Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks 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 steaks). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning. BOWL THEM OVER: In a bowl, combine the sliced cabbage, ½ the chopped mint, ½ the toasted seeds, and ½ the satay dressing. BEEF & BUTTERNUT BLISS: Plate up the cabbage slaw and side with the beef slices and the butternut half-moons. Drizzle over the remaining satay dressing. Scatter over the remaining mint, the crumbled feta, and the toasted pumpkin seeds. It’s time to eat, Chef!
What should be prepared from my kitchen to make Beef Rump & Butternut?
Beef, Butternut, Cabbage, Danish-style Feta, Fish, Fish Sauce, Free-Range Beef Rump, Fresh Chilli, Fresh Chillies, Fresh Mint, Lemon Juice, Low Fat Plain Yoghurt, Peanut Butter, Pumpkin Seeds, Rice Wine Vinegar
How many calories does Beef Rump & Butternut have?
778 calories
How much fat content does Beef Rump & Butternut have?
grams
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