This juicy, honey-harissa basted beef rump sizzles alongside a fresh and crunchy sauteed kale salad, and caramelised roasted butternut chunks. Topped off with pops of toasted pumpkin seeds and dollops of delicious harissa yoghurt.
Tunisian Spiced Beef Rump
Tunisian Spiced Beef Rump
with roasted butternut, crispy kale & yoghurt
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Butternut
- Free-range Beef Rump Steak
- Greek Yoghurt
- Honey
- Kale
- Nomu African Rub
- Peas
- Pesto Princess Harissa Paste
- Pickled Bell Peppers
- Pumpkin Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
Butternut
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, African rub, and some seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and they turn brown. Remove from the pan on completion and set aside.
HARISSA DRESSING & BASTING
In a small bowl, combine the Greek yoghurt, ⅓ of the harissa paste, and some seasoning. In a separate bowl, mix together the remaining harissa paste and Honey for the steak basting.
SAUTEED Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and combine with the peas and chopped pickled peppers. Cover with a plate and set aside to keep warm.
FIERY STEAK
Place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with the Honey-harissa basting. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning.
A MIDDLE- EASTERN EXPERIENCE
Plate up the slices of harissa steak alongside the sauteed Kale salad and roasted Butternut chunks. Drizzle over any remaining pan juices. Sprinkle over the pumpkin seeds and dollop over the harissa yoghurt.
Butternut
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, African rub, and some seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and they turn brown. Remove from the pan on completion and set aside.
HARISSA DRESSING & BASTING
In a small bowl, combine the Greek yoghurt, ⅓ of the harissa paste, and some seasoning. In a separate bowl, mix together the remaining harissa paste and Honey for the steak basting.
SAUTEED Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and combine with the peas and chopped pickled peppers. Cover with a plate and set aside to keep warm.
FIERY STEAK
Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with the Honey-harissa basting. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning.
A MIDDLE- EASTERN EXPERIENCE
Plate up the slices of harissa steak alongside the sauteed Kale salad and roasted Butternut chunks. Drizzle over any remaining pan juices. Sprinkle over the pumpkin seeds and dollop over the harissa yoghurt.
Butternut
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, African rub, and some seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and they turn brown. Remove from the pan on completion and set aside.
HARISSA DRESSING & BASTING
In a small bowl, combine the Greek yoghurt, ⅓ of the harissa paste, and some seasoning. In a separate bowl, mix together the remaining harissa paste and Honey for the steak basting.
SAUTEED Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and combine with the peas and chopped pickled peppers. Cover with a plate and set aside to keep warm.
FIERY STEAK
Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with the Honey-harissa basting. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning.
A MIDDLE- EASTERN EXPERIENCE
Plate up the slices of harissa steak alongside the sauteed Kale salad and roasted Butternut chunks. Drizzle over any remaining pan juices. Sprinkle over the pumpkin seeds and dollop over the harissa yoghurt.
Butternut
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, African rub, and some seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and they turn brown. Remove from the pan on completion and set aside.
HARISSA DRESSING & BASTING
In a small bowl, combine the Greek yoghurt, ⅓ of the harissa paste, and some seasoning. In a separate bowl, mix together the remaining harissa paste and Honey for the steak basting.
SAUTEED Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and combine with the peas and chopped pickled peppers. Cover with a plate and set aside to keep warm.
FIERY STEAK
Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with the Honey-harissa basting. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning.
A MIDDLE- EASTERN EXPERIENCE
Plate up the slices of harissa steak alongside the sauteed Kale salad and roasted Butternut chunks. Drizzle over any remaining pan juices. Sprinkle over the pumpkin seeds and dollop over the harissa yoghurt.
Frequently Asked Questions
What is the preparation time for Tunisian Spiced Beef Rump?
The preparation time for Tunisian Spiced Beef Rump with roasted butternut, crispy kale & yoghurt is between 20 and 35 minutes.
What is the total time required to make Tunisian Spiced Beef Rump with roasted butternut, crispy kale & yoghurt?
The total time required to make Tunisian Spiced Beef Rump with roasted butternut, crispy kale & yoghurt is between 40 and 55 minutes.
How many servings does Tunisian Spiced Beef Rump provide?
4 servings
What are the main ingredients in Tunisian Spiced Beef Rump?
Beef, Butternut, Free-range Beef Rump Steak, Greek Yoghurt, Honey, Kale, Nomu African Rub, Peas, Pesto Princess Harissa Paste, Pickled Bell Peppers, Pumpkin Seeds
What is the nutritional information of Tunisian Spiced Beef Rump?
Calories: 791, Carbs: 64 grams, Fat: grams, Protein: 51.8 grams, Sugar: 29.6 grams, Salt: 1341 grams
How do I prepare Tunisian Spiced Beef Rump?
A MIDDLE- EASTERN EXPERIENCE: Plate up the slices of harissa steak alongside the sauteed kale salad and roasted butternut chunks. Drizzle over any remaining pan juices. Sprinkle over the pumpkin seeds and dollop over the harissa yoghurt. BUTTERNUT: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, African rub, and some seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. TOASTED SEEDS: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and they turn brown. Remove from the pan on completion and set aside. HARISSA DRESSING & BASTING: In a small bowl, combine the Greek yoghurt, ⅓ of the harissa paste, and some seasoning. In a separate bowl, mix together the remaining harissa paste and honey for the steak basting. SAUTEED KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and combine with the peas and chopped pickled peppers. Cover with a plate and set aside to keep warm. FIERY STEAK: Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with the honey-harissa basting. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning.
What should be prepared from my kitchen to make Tunisian Spiced Beef Rump?
Beef, Butternut, Free-range Beef Rump Steak, Greek Yoghurt, Honey, Kale, Nomu African Rub, Peas, Pesto Princess Harissa Paste, Pickled Bell Peppers, Pumpkin Seeds
How many calories does Tunisian Spiced Beef Rump have?
791 calories
How much fat content does Tunisian Spiced Beef Rump have?
grams
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