Tender beef steak is basted in butter & thyme, and served alongside a deliciously crispy hasselback potato and a baby tomato salad. It’s a classic the entire fam will love, Chef!
Butter-basted Beef & Hasselback Potato
Butter-basted Beef & Hasselback Potato
with a baby tomato salad
Hands on Time: 35 - 50 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Free-Range Beef Rump
- Fresh Thyme
- Green Leaves
- Lemon Juice
- Potato
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
CRISPY ‘TATOES
Preheat the oven to 220°C. Place a rinsed potato between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Place the hasselback potato, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisp, 45-50 minutes.
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.
SEAR THE STEAK
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 1-2 minutes, baste with 20g of butter and the rinsed thyme. Remove from the pan and rest for 5 minutes before slicing and seasoning.
QUICK SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves and the quartered tomatoes.
TIME TO EAT
Plate up the hasselback potato alongside the fresh salad topped with the toasted sunflower seeds. Side with the steak slices and all the plan juices. Cheers, Chef!
Potato - 200g
Sunflower Seeds - 10g
Free-range Beef Rump - 160g
Fresh Thyme - 3g
Lemon Juice - 10ml
Green Leaves - 20g
Baby Tomatoes - 80g
CRISPY ‘TATOES
Preheat the oven to 220°C. Place a rinsed potato between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisp, 45-50 minutes.
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.
SEAR THE STEAK
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 1-2 minutes, baste with 40g of butter and the rinsed thyme. Remove from the pan and rest for 5 minutes before slicing and seasoning.
QUICK SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves and the quartered tomatoes.
TIME TO EAT
Plate up the hasselback potato alongside the fresh salad topped with the toasted sunflower seeds. Side with the steak slices and all the plan juices. Cheers, Chef!
Potato - 400g
Sunflower Seeds - 20g
Free-range Beef Rump - 320g
Fresh Thyme - 5g
Lemon Juice - 20ml
Green Leaves - 40g
Baby Tomatoes - 160g
CRISPY ‘TATOES
Preheat the oven to 220°C. Place a rinsed potato between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Repeat with the remaining potatoes.) Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisp, 50-60 minutes.
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.
SEAR THE STEAK
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 1-2 minutes, baste with 60g of butter and the rinsed thyme. Remove from the pan and rest for 5 minutes before slicing and seasoning.
QUICK SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves and the quartered tomatoes.
TIME TO EAT
Plate up the hasselback potato alongside the fresh salad topped with the toasted sunflower seeds. Side with the steak slices and all the plan juices. Cheers, Chef!
Potato - 600g
Sunflower Seeds - 30g
Free-range Beef Rump - 480g
Fresh Thyme - 8g
Lemon Juice - 30ml
Green Leaves - 60g
Baby Tomatoes - 240g
CRISPY ‘TATOES
Preheat the oven to 220°C. Place a rinsed potato between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisp, 50-60 minutes.
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.
SEAR THE STEAK
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 1-2 minutes, baste with 80g of butter and the rinsed thyme. Remove from the pan and rest for 5 minutes before slicing and seasoning.
QUICK SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves and the quartered tomatoes.
TIME TO EAT
Plate up the hasselback potato alongside the fresh salad topped with the toasted sunflower seeds. Side with the steak slices and all the plan juices. Cheers, Chef!
Potato - 800g
Sunflower Seeds - 40g
Free-range Beef Rump - 640g
Fresh Thyme - 10g
Lemon Juice - 40ml
Green Leaves - 80g
Baby Tomatoes - 320g
Woolies Products in this dish
