This wholesome dinner combo is a South African favourite – and for good reason! A flavourful rump steak basted with garlic and butter, crisp roast sweet potato, snappy green beans, and a baby tomato salad. What could be better?
Sumptuous Steak Dinner
Sumptuous Steak Dinner
with free-range beef rump, buttery green beans & a garden salad
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Danish-style Feta
- Free-Range Beef Rump
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Beans
- Nomu African Rub
- Pickling Liquid
- Salad Leaves
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Tinfoil
- Butter
FRAGRANTLY SPICED WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the African Rub to taste, and a little seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LET’S GET PICKLED!
Place the pickling liquid in a salad bowl and combine with a small splash of water. Toss through the halved baby tomatoes, season, and set aside to pickle.
SIZZLE THE GREEN BEANS
Place a nonstick pan over a medium heat with a drizzle of oil and a knob butter. When hot, sauté the halved green beans for 2-3 minutes until lightly charred but still crunchy. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
SKILLET STEAK
When the sweet potato has 15 minutes remaining, return the pan to a medium-high heat with another 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 the fat is crispy. Then, fry for 2-4 minutes per side or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes.
THE DRESSING & THE SALAD
Drain the pickling liquid from the tomatoes and combine with 10ml of olive oil. Add more seasoning if necessary and set aside for serving. Add the rinsed salad leaves to the bowl of tomatoes and toss together. Thinly slice the steak, reserving the juices, and lightly season the slices.
A SUPPER CLASSIC
Lay out the gorgeous slices of rump and pour over the reserved meat juices to taste. Next to them, dish up the sweet potato wedges and buttery green beans. Serve the garden salad on the side with crumbles of drained feta and drizzles of dressing. Finish off by garnishing with the chopped parsley. Great work!
Sweet Potato - 250g
NOMU African Rub - 5ml
Pickling Liquid - 30ml
Baby Tomatoes - 80g
Green Beans - 100g
Free-range Beef Rump - 160g
Garlic Clove - 1
Salad Leaves - 20g
Danish-style Feta - 40g
Fresh Parsley - 4g
FRAGRANTLY SPICED WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the African Rub to taste, and a little seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LET’S GET PICKLED!
Place the pickling liquid in a salad bowl and combine with a splash of water. Toss through the halved baby tomatoes, season, and set aside to pickle.
SIZZLE THE GREEN BEANS
Place a nonstick pan over a medium heat with a drizzle of oil and a knob butter. When hot, sauté the halved green beans for 3-4 minutes until lightly charred but still crunchy. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
SKILLET STEAK
When the sweet potato has 15 minutes remaining, return the pan to a medium-high heat with another 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 the fat is crispy. Then, fry for 2-4 minutes per side or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes.
THE DRESSING & THE SALAD
Drain the pickling liquid from the tomatoes and combine with 15ml of olive oil. Add more seasoning if necessary and set aside for serving. Add the rinsed salad leaves to the bowl of tomatoes and toss together. Thinly slice the steak, reserving the juices, and lightly season the slices.
A SUPPER CLASSIC
Lay out the gorgeous slices of rump and pour over the reserved meat juices to taste. Next to them, dish up the sweet potato wedges and buttery green beans. Serve the garden salad on the side with crumbles of drained feta and drizzles of dressing. Finish off by garnishing with the chopped parsley. Great work!
Sweet Potato - 500g
NOMU African Rub - 10ml
Pickling Liquid - 60ml
Baby Tomatoes - 160g
Green Beans - 200g
Free-range Beef Rump - 320g
Garlic Cloves - 2
Salad Leaves - 40g
Danish-style Feta - 80g
Fresh Parsley - 8g
FRAGRANTLY SPICED WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the African Rub to taste, and a little seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LET’S GET PICKLED!
Place the pickling liquid in a salad bowl and combine with a splash of water. Toss through the halved baby tomatoes, season, and set aside to pickle.
SIZZLE THE GREEN BEANS
Place a large, nonstick pan over a medium heat with a drizzle of oil and a knob butter. When hot, sauté the halved green beans for 4-5 minutes until lightly charred but still crunchy. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
SKILLET STEAK
When the sweet potato has 15 minutes remaining, return the pan to a medium-high heat with another 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 the fat is crispy. Then, fry for 2-4 minutes per side or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes.
THE DRESSING & THE SALAD
Drain the pickling liquid from the tomatoes and combine with 15ml of olive oil. Add more seasoning if necessary and set aside for serving. Add the rinsed salad leaves to the bowl of tomatoes and toss together. Thinly slice the steak, reserving the juices, and lightly season the slices.
A SUPPER CLASSIC
Lay out the gorgeous slices of rump and pour over the reserved meat juices to taste. Next to them, dish up the sweet potato wedges and buttery green beans. Serve the garden salad on the side with crumbles of drained feta and drizzles of dressing. Finish off by garnishing with the chopped parsley. Great work!
Sweet Potato - 750g
NOMU African Rub - 15ml
Pickling Liquid - 90ml
Baby Tomatoes - 240g
Green Beans - 300g
Free-range Beef Rump - 480g
Garlic Cloves - 2
Salad Leaves - 60g
Danish-style Feta - 120g
Fresh Parsley - 12g
FRAGRANTLY SPICED WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the African Rub to taste, and a little seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LET’S GET PICKLED!
Place the pickling liquid in a large salad bowl and combine with a splash of water. Toss through the halved baby tomatoes, season, and set aside to pickle.
SIZZLE THE GREEN BEANS
Place a large, nonstick pan over a medium heat with a drizzle of oil and a knob butter. When hot, sauté the halved green beans for 4-5 minutes until lightly charred but still crunchy. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
SKILLET STEAK
When the sweet potato has 15 minutes remaining, return the pan to a medium-high heat with another 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 the fat is crispy. Then, fry for 2-4 minutes per side or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes.
THE DRESSING & THE SALAD
Drain the pickling liquid from the tomatoes and combine with 20ml of olive oil. Add more seasoning if necessary and set aside for serving. Add the rinsed salad leaves to the bowl of tomatoes and toss together. Thinly slice the steaks, reserving the juices, and lightly season the slices.
A SUPPER CLASSIC
Lay out the gorgeous slices of rump and pour over the reserved meat juices to taste. Next to them, dish up the sweet potato wedges and buttery green beans. Serve the garden salad on the side with crumbles of drained feta and drizzles of dressing. Finish off by garnishing with the chopped parsley. Great work!
Sweet Potato - 1kg
NOMU African Rub - 20ml
Pickling Liquid - 120ml
Baby Tomatoes - 320g
Green Beans - 400g
Free-range Beef Rump - 640g
Garlic Cloves - 3
Salad Leaves - 80g
Danish-style Feta - 160g
Fresh Parsley - 15g
Woolies Products in this dish
