Presto, it’s homemade pesto! Made from lemon, garlic, rocket, toasted seeds & chilli flakes, these ingredients are blended until it becomes a delicious drizzle for seared beef steak slices. Sharing your plate will be a smooth and creamy potato mash and a cucumber, radish & cheese shaving salad.
Grilled Rump Steak & Spicy Chilli Pesto
Grilled Rump Steak & Spicy Chilli Pesto
with a fresh cucumber, radish & hard cheese shavings salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Cucumber
- Dried Chilli Flakes
- Free-Range Beef Rump
- Garlic Clove
- Garlic Cloves
- Hazelnuts
- Italian-style Hard Cheese
- Lemon
- Potato
- Radish
- Rocket
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Blender
- Paper Towel
- Butter
MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the hazelnuts in a pan over medium heat. Toast until golden brown, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
HOMEMADE PESTO
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan and add to the blender with ½ the rinsed rocket, the toasted nuts, lemon zest, a squeeze of lemon juice (to taste), and the dried chilli flakes (to taste). Add 40ml of olive oil and 20ml of water. Blend until smooth and season. Loosen with a splash of water if too thick.
SIZZLING RUMP
Place a grill pan or return the pan to 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
QUICK SALAD
In a bowl, add the remaining rocket, the sliced radish, the cucumber half-moons, the cheese ribbons, a squeeze of the remaining lemon juice (to taste), and a drizzle of oil. Toss to combine and season.
TIME TO EAT
Plate up the creamy mash, side with the sliced steak, and the fresh salad. Drizzle the homemade pesto over the steak. Well done, Chef!
Potato - 200g
Italian-style Hard Cheese - 40g
Hazelnuts - 30g
Garlic Clove - 1
Rocket - 20g
Lemon - 1
Dried Chilli Flakes - 5ml
Free-range Beef Rump - 160g
Radish - 20g
Cucumber - 50g
MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the hazelnuts in a pan over medium heat. Toast until golden brown, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
HOMEMADE PESTO
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan and add to the blender with ½ the rinsed rocket, the toasted nuts, lemon zest, a squeeze of lemon juice (to taste), and the dried chilli flakes (to taste). Add 80ml of olive oil and 40ml of water. Blend until smooth and season. Loosen with a splash of water if too thick.
SIZZLING RUMP
Place a grill pan or return the pan to 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
QUICK SALAD
In a bowl, add the remaining rocket, the sliced radish, the cucumber half-moons, the cheese ribbons, a squeeze of the remaining lemon juice (to taste), and a drizzle of oil. Toss to combine and season.
TIME TO EAT
Plate up the creamy mash, side with the sliced steak, and the fresh salad. Drizzle the homemade pesto over the steak. Well done, Chef!
Potato - 400g
Italian-style Hard Cheese - 80g
Hazelnuts - 60g
Garlic Cloves - 2
Rocket - 40g
Lemon - 1
Dried Chilli Flakes - 10ml
Free-range Beef Rump - 320g
Radish - 40g
Cucumber - 100g
MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the hazelnuts in a pan over medium heat. Toast until golden brown, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
HOMEMADE PESTO
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan and add to the blender with ½ the rinsed rocket, the toasted nuts, lemon zest, a squeeze of lemon juice (to taste), and the dried chilli flakes (to taste). Add 120ml of olive oil and 60ml of water. Blend until smooth and season. Loosen with a splash of water if too thick.
SIZZLING RUMP
Place a grill pan or return the pan to 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
QUICK SALAD
In a bowl, add the remaining rocket, the sliced radish, the cucumber half-moons, the cheese ribbons, a squeeze of the remaining lemon juice (to taste), and a drizzle of oil. Toss to combine and season.
TIME TO EAT
Plate up the creamy mash, side with the sliced steak, and the fresh salad. Drizzle the homemade pesto over the steak. Well done, Chef!
Potato - 600g
Italian-style Hard Cheese - 120g
Hazelnuts - 90g
Garlic Cloves - 3
Rocket - 60g
Lemon - 1
Dried Chilli Flakes - 15ml
Free-range Beef Rump - 480g
Radish - 60g
Cucumber - 150g
MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the hazelnuts in a pan over medium heat. Toast until golden brown, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
HOMEMADE PESTO
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan and add to the blender with ½ the rinsed rocket, the toasted nuts, lemon zest, a squeeze of lemon juice (to taste), and the dried chilli flakes (to taste). Add 160ml of olive oil and 80ml of water. Blend until smooth and season. Loosen with a splash of water if too thick.
SIZZLING RUMP
Place a grill pan or return the pan to 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
QUICK SALAD
In a bowl, add the remaining rocket, the sliced radish, the cucumber half-moons, the cheese ribbons, a squeeze of the remaining lemon juice (to taste), and a drizzle of oil. Toss to combine and season.
TIME TO EAT
Plate up the creamy mash, side with the sliced steak, and the fresh salad. Drizzle the homemade pesto over the steak. Well done, Chef!
Potato - 800g
Italian-style Hard Cheese - 160g
Hazelnuts - 120g
Garlic Cloves - 4
Rocket - 80g
Lemon - 1
Dried Chilli Flakes - 20ml
Free-range Beef Rump - 640g
Radish - 80g
Cucumber - 200g
Woolies Products in this dish
