How does a beautiful, bright green sauce made from fresh herbs spooned over a juicy, seared steak sound, Chef? You will be making this versatile, homemade salsa verde today, which will feature our unique UCOOK twist of briny capers. Served with oven-roasted sweet potato and a tangy tomato & cucumber salad.
Beef Rump & Salsa Verde
Beef Rump & Salsa Verde
with roasted sweet potatoes & a chunky tomato salad
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Rump
- Capers
- Cucumber
- Garlic Clove
- Garlic Cloves
- Hazelnuts
- Mixed Herbs
- Red Wine Vinegar
- Sweet Potato
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Blender (optional)
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
ROAST
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway.)
TOAST
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA VERDE
Rinse and finely chop the mixed herbs. 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. In a bowl, combine the chopped herbs, the chopped Capers, the garlic, the vinegar (to taste), 30ml of olive oil, a sweetener (to taste), and seasoning. Alternatively: Add the ingredients into a blender and pulse until smooth.
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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, toss together the Tomatoes, the Cucumber, the toasted nuts, a drizzle of olive oil, and season.
DINNER IS READY
Dish up the sweet potato, side with the steak slices, and the tomato & Cucumber salad. Finish with dollops of salsa verde. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway.)
TOAST
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA VERDE
Rinse and finely chop the mixed herbs. 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. In a bowl, combine the chopped herbs, the chopped Capers, the garlic, the vinegar (to taste), 60ml of olive oil, a sweetener (to taste), and seasoning. Alternatively: Add the ingredients into a blender and pulse until smooth.
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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, toss together the Tomatoes, the Cucumber, the toasted nuts, a drizzle of olive oil, and season.
DINNER IS READY
Dish up the sweet potato, side with the steak slices, and the tomato & Cucumber salad. Finish with dollops of salsa verde. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway.)
TOAST
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA VERDE
Rinse and finely chop the mixed herbs. 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. In a bowl, combine the chopped herbs, the chopped Capers, the garlic, the vinegar (to taste), 90ml of olive oil, a sweetener (to taste), and seasoning. Alternatively: Add the ingredients into a blender and pulse until smooth.
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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, toss together the Tomatoes, the Cucumber, the toasted nuts, a drizzle of olive oil, and season.
DINNER IS READY
Dish up the sweet potato, side with the steak slices, and the tomato & Cucumber salad. Finish with dollops of salsa verde. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway.)
TOAST
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA VERDE
Rinse and finely chop the mixed herbs. 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. In a bowl, combine the chopped herbs, the chopped Capers, the garlic, the vinegar (to taste), 125ml of olive oil, a sweetener (to taste), and seasoning. Alternatively: Add the ingredients into a blender and pulse until smooth.
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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, toss together the Tomatoes, the Cucumber, the toasted nuts, a drizzle of olive oil, and season.
DINNER IS READY
Dish up the sweet potato, side with the steak slices, and the tomato & Cucumber salad. Finish with dollops of salsa verde. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Beef Rump & Salsa Verde?
The preparation time for Beef Rump & Salsa Verde with roasted sweet potatoes & a chunky tomato salad is between 20 and 40 minutes.
What is the total time required to make Beef Rump & Salsa Verde with roasted sweet potatoes & a chunky tomato salad?
The total time required to make Beef Rump & Salsa Verde with roasted sweet potatoes & a chunky tomato salad is between 40 and 60 minutes.
How many servings does Beef Rump & Salsa Verde provide?
4 servings
What are the main ingredients in Beef Rump & Salsa Verde?
Beef, Beef Rump, Capers, Cucumber, Garlic Clove, Garlic Cloves, Hazelnuts, Mixed Herbs, Red Wine Vinegar, Sweet Potato, Tomato, Tomatoes
What is the nutritional information of Beef Rump & Salsa Verde?
Calories: 602, Carbs: 51 grams, Fat: grams, Protein: 42.2 grams, Sugar: 20.4 grams, Salt: 477 grams
How do I prepare Beef Rump & Salsa Verde?
DINNER IS READY: Dish up the sweet potato, side with the steak slices, and the tomato & cucumber salad. Finish with dollops of salsa verde. Dig in, Chef! JUST BEFORE SERVING: In a bowl, toss together the tomatoes, the cucumber, the toasted nuts, a drizzle of olive oil, and season. 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. Remove from the pan and rest for 5 minutes before slicing and seasoning. SALSA VERDE: Rinse and finely chop the mixed herbs. 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. In a bowl, combine the chopped herbs, the chopped capers, the garlic, the vinegar (to taste), 60ml of olive oil, a sweetener (to taste), and seasoning. Alternatively: Add the ingredients into a blender and pulse until smooth. TOAST: Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway.)
What should be prepared from my kitchen to make Beef Rump & Salsa Verde?
Beef, Beef Rump, Capers, Cucumber, Garlic Clove, Garlic Cloves, Hazelnuts, Mixed Herbs, Red Wine Vinegar, Sweet Potato, Tomato, Tomatoes
How many calories does Beef Rump & Salsa Verde have?
602 calories
How much fat content does Beef Rump & Salsa Verde have?
grams
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