A fail-proof recipe packed with flavour. Butter-basted rump steak slices, sided with a NOMU Rub-spiced baby potato and a sun-dried tomato salad. Finished with toasted sunflower seeds and a Pesto Princess Basil Pesto drizzle.
Beef Rump & Roast Potatoes
Beef Rump & Roast Potatoes
with toasted sunflower seeds & a basil pesto dressing
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Beef
- Free-Range Beef Rump
- Fresh Parsley
- Green Leaves
- NOMU Provençal Rub
- Pesto Princess Basil Pesto
- Sun-Dried Tomatoes
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
NOMU-SPICED POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SEEDS & PESTO
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. In a small bowl, loosen the basil pesto with water in 5ml increments until drizzling consistency. Set aside.
SENSATIONAL 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 minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CLASSIC COMBO
In a salad bowl, toss together the drained sun-dried tomatoes, ½ the chopped parsley, the rinsed leaves, seasoning, and a drizzle of olive oil.
A MEMORABLE MEAL
Plate up the steak slices. Side with the crispy potatoes and the sun-dried tomato salad. Drizzle over the loosened pesto. Sprinkle over the remaining parsley and the toasted seeds. Enjoy, Chef!
Baby Potatoes - 200g
NOMU Provençal Rub - 10ml
Sunflower Seeds - 10g
Pesto Princess Basil Pesto - 20ml
Free-range Beef Rump - 160g
Sun-dried Tomatoes - 20g
Fresh Parsley - 3g
Green Leaves - 20g
NOMU-SPICED POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SEEDS & PESTO
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. In a small bowl, loosen the basil pesto with water in 5ml increments until drizzling consistency. Set aside.
SENSATIONAL 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 minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CLASSIC COMBO
In a salad bowl, toss together the drained sun-dried tomatoes, ½ the chopped parsley, the rinsed leaves, seasoning, and a drizzle of olive oil.
A MEMORABLE MEAL
Plate up the steak slices. Side with the crispy potatoes and the sun-dried tomato salad. Drizzle over the loosened pesto. Sprinkle over the remaining parsley and the toasted seeds. Enjoy, Chef!
Baby Potatoes - 400g
NOMU Provençal Rub - 20ml
Sunflower Seeds - 20g
Pesto Princess Basil Pesto - 40ml
Free-range Beef Rump - 320g
Sun-dried Tomatoes - 40g
Fresh Parsley - 5g
Green Leaves - 40g
NOMU-SPICED POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SEEDS & PESTO
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. In a small bowl, loosen the basil pesto with water in 5ml increments until drizzling consistency. Set aside.
SENSATIONAL 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 minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CLASSIC COMBO
In a salad bowl, toss together the drained sun-dried tomatoes, ½ the chopped parsley, the rinsed leaves, seasoning, and a drizzle of olive oil.
A MEMORABLE MEAL
Plate up the steak slices. Side with the crispy potatoes and the sun-dried tomato salad. Drizzle over the loosened pesto. Sprinkle over the remaining parsley and the toasted seeds. Enjoy, Chef!
Baby Potatoes - 600g
NOMU Provençal Rub - 30ml
Sunflower Seeds - 30g
Pesto Princess Basil Pesto - 60ml
Free-range Beef Rump - 480g
Sun-dried Tomatoes - 60g
Fresh Parsley - 8g
Green Leaves - 60g
NOMU-SPICED POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SEEDS & PESTO
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. In a small bowl, loosen the basil pesto with water in 5ml increments until drizzling consistency. Set aside.
SENSATIONAL 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 minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CLASSIC COMBO
In a salad bowl, toss together the drained sun-dried tomatoes, ½ the chopped parsley, the rinsed leaves, seasoning, and a drizzle of olive oil.
A MEMORABLE MEAL
Plate up the steak slices. Side with the crispy potatoes and the sun-dried tomato salad. Drizzle over the loosened pesto. Sprinkle over the remaining parsley and the toasted seeds. Enjoy, Chef!
Baby Potatoes - 800g
NOMU Provençal Rub - 40ml
Sunflower Seeds - 40g
Pesto Princess Basil Pesto - 80ml
Free-range Beef Rump - 640g
Sun-dried Tomatoes - 80g
Fresh Parsley - 10g
Green Leaves - 80g
Woolies Products in this dish
