What is the total time required to make Crispy Kale Salad & Beef Rump with sweet potato mash?

The total time required to make Crispy Kale Salad & Beef Rump with sweet potato mash is between 30 and 35 minutes.

What are the main ingredients in Crispy Kale Salad & Beef Rump?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter (optional)

What is the nutritional information of Crispy Kale Salad & Beef Rump?

Calories: 557, Carbs: 38 grams, Fat: grams, Protein: 40.8 grams, Sugar: 14.7 grams, Salt: 422 grams

How do I prepare Crispy Kale Salad & Beef Rump?

RUSTIC MASH: Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). ALL HAIL, CRISPY KALE!: Rinse and roughly shred the kale. Rinse and roughly dice the tomato. Place the shredded kale on a separate roasting tray. Coat in oil and seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven for the remaining time until crisp. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. FINAL TOUCHES: Place the roasted sweet potato in a bowl with a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork and cover. In a bowl, combine the diced tomato, the crispy kale, and seasoning. SIZZLING STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. DINNER IS SERVED!: Plate up the rustic mash. Side with the steak slices and the crispy kale and tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef!

What should be prepared from my kitchen to make Crispy Kale Salad & Beef Rump?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter (optional)

Crispy Kale Salad & Beef Rump

Name: Crispy Kale Salad & Beef Rump
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter (optional)

Succulent rump steak is served with a rustic sweet potato mash and a crispy kale & tomato salad (trust us, even if you don’t like kale, you will love this salad!) This dish has all the dinner elements you could hope for: sustenance, texture, and flavour.

Crispy Kale Salad & Beef Rump

with sweet potato mash

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Free-Range Beef Rump
Kale
NOMU Provençal Rub
Roasted Garlic Mayo
Sunflower Seeds
Sweet Potato Chunks
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Paper Towel
Butter (optional)

Serves 1

RUSTIC MASH
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ALL HAIL, CRISPY KALE!
Rinse and roughly shred the kale. Rinse and roughly dice ½ the tomato. Place the shredded kale on a separate roasting tray. Coat in oil and seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven for the remaining time until crisp.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FINAL TOUCHES
Place the roasted sweet potato in a bowl with a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork and cover. In a bowl, combine the diced tomato, the crispy kale, and seasoning.
SIZZLING STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED!
Plate up the rustic mash. Side with the steak slices and the crispy kale and tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef!

Sweet Potato Chunks - 200g
Kale - 50g
Tomato - 1
Sunflower Seeds - 5g
Free-range Beef Rump - 160g
NOMU Provençal Rub - 5ml
Roasted Garlic Mayo - 50ml

Download the Recipe

Serves 2

RUSTIC MASH
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ALL HAIL, CRISPY KALE!
Rinse and roughly shred the kale. Rinse and roughly dice the tomato. Place the shredded kale on a separate roasting tray. Coat in oil and seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven for the remaining time until crisp.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FINAL TOUCHES
Place the roasted sweet potato in a bowl with a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork and cover. In a bowl, combine the diced tomato, the crispy kale, and seasoning.
SIZZLING STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED!
Plate up the rustic mash. Side with the steak slices and the crispy kale and tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef!

Sweet Potato Chunks - 400g
Kale - 100g
Tomato - 1
Sunflower Seeds - 10g
Free-range Beef Rump - 320g
NOMU Provençal Rub - 10ml
Roasted Garlic Mayo - 50ml

Download the Recipe

Serves 3

RUSTIC MASH
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
ALL HAIL, CRISPY KALE!
Rinse and roughly shred the kale. Rinse and roughly dice 1½ tomatoes. Place the shredded kale on a separate roasting tray. Coat in oil and seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven for the remaining time until crisp.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FINAL TOUCHES
Place the roasted sweet potato in a bowl with a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork and cover. In a bowl, combine the diced tomato, the crispy kale, and seasoning.
SIZZLING STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED!
Plate up the rustic mash. Side with the steak slices and the crispy kale and tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef!

Sweet Potato Chunks - 600g
Kale - 150g
Tomatoes - 2
Sunflower Seeds - 15g
Free-range Beef Rump - 480g
NOMU Provençal Rub - 15ml
Roasted Garlic Mayo - 100ml

Download the Recipe

Serves 4

RUSTIC MASH
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
ALL HAIL, CRISPY KALE!
Rinse and roughly shred the kale. Rinse and roughly dice the tomatoes. Place the shredded kale on a separate roasting tray. Coat in oil and seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven for the remaining time until crisp.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FINAL TOUCHES
Place the roasted sweet potato in a bowl with a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork and cover. In a bowl, combine the diced tomato, the crispy kale, and seasoning.
SIZZLING STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED!
Plate up the rustic mash. Side with the steak slices and the crispy kale and tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef!