Sometimes it’s the simpler things in life that are the most satisfying. A beautiful sunset. Walking on the beach. A bird singing. A dish that’s easy to make and even easier to eat. A plate featuring a salad of balsamic vinegar coated greens, and an oven roasted medley of beetroot, butternut & onions, with butter-basted steak and crumblings of feta.
Beef Rump, Beetroot & Feta
Beef Rump, Beetroot & Feta
with roast butternut & onion wedges
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Balsamic Vinegar
- Beef
- Beetroot
- Butternut
- Danish-style Feta
- Free-Range Beef Rump
- Green Leaves
- NOMU Roast Rub
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
UN-BEET-ABLE VEG
Preheat the oven to 200°C. Spread the Butternut & beetroot pieces and the onion wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BUTTERY 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 and the remaining NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
VINEGAR-COATED VEG
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, and seasoning. Toss through the rinsed green leaves and the roast veg.
ENJOY
Dish up the roast veg salad and crumble over the drained feta. Side with the seasoned steak slices and drizzle over the reserved pan juices. Scrumptious, Chef!
UN-BEET-ABLE VEG
Preheat the oven to 200°C. Spread the Butternut & beetroot pieces and the onion wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BUTTERY 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 and the remaining NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
VINEGAR-COATED VEG
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, and seasoning. Toss through the rinsed green leaves and the roast veg.
ENJOY
Dish up the roast veg salad and crumble over the drained feta. Side with the seasoned steak slices and drizzle over the reserved pan juices. Scrumptious, Chef!
UN-BEET-ABLE VEG
Preheat the oven to 200°C. Spread the Butternut & beetroot pieces and the onion wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BUTTERY 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 and the remaining NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
VINEGAR-COATED VEG
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, and seasoning. Toss through the rinsed green leaves and the roast veg.
ENJOY
Dish up the roast veg salad and crumble over the drained feta. Side with the seasoned steak slices and drizzle over the reserved pan juices. Scrumptious, Chef!
UN-BEET-ABLE VEG
Preheat the oven to 200°C. Spread the Butternut & beetroot pieces and the onion wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BUTTERY 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 and the remaining NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
VINEGAR-COATED VEG
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, and seasoning. Toss through the rinsed green leaves and the roast veg.
ENJOY
Dish up the roast veg salad and crumble over the drained feta. Side with the seasoned steak slices and drizzle over the reserved pan juices. Scrumptious, Chef!
Frequently Asked Questions
What is the preparation time for Beef Rump, Beetroot & Feta?
The preparation time for Beef Rump, Beetroot & Feta with roast butternut & onion wedges is between 30 and 45 minutes.
What is the total time required to make Beef Rump, Beetroot & Feta with roast butternut & onion wedges?
The total time required to make Beef Rump, Beetroot & Feta with roast butternut & onion wedges is between 45 and 60 minutes.
How many servings does Beef Rump, Beetroot & Feta provide?
4 servings
What are the main ingredients in Beef Rump, Beetroot & Feta?
Balsamic Vinegar, Beef, Beetroot, Butternut, Danish-style Feta, Free-Range Beef Rump, Green Leaves, NOMU Roast Rub, Onion, Onions
What is the nutritional information of Beef Rump, Beetroot & Feta?
Calories: 681, Carbs: 47 grams, Fat: grams, Protein: 47.3 grams, Sugar: 14.1 grams, Salt: 762 grams
How do I prepare Beef Rump, Beetroot & Feta?
UN-BEET-ABLE VEG: Preheat the oven to 200°C. Spread the butternut & beetroot pieces and the onion wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). BUTTERY 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 and the remaining NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. VINEGAR-COATED VEG: In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, and seasoning. Toss through the rinsed green leaves and the roast veg. ENJOY: Dish up the roast veg salad and crumble over the drained feta. Side with the seasoned steak slices and drizzle over the reserved pan juices. Scrumptious, Chef!
What should be prepared from my kitchen to make Beef Rump, Beetroot & Feta?
Balsamic Vinegar, Beef, Beetroot, Butternut, Danish-style Feta, Free-Range Beef Rump, Green Leaves, NOMU Roast Rub, Onion, Onions
How many calories does Beef Rump, Beetroot & Feta have?
681 calories
How much fat content does Beef Rump, Beetroot & Feta have?
grams
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