Let’s be brave and take on the blue cheese today, Chef! A creamy and tangy avo & tomato salad is topped with butter-basted slices of beef rump, spiced with NOMU Beef rub. Over this goes crumbles of the French delicacy dating back to the 17th century. Blue cheese, of course! Finished with a balsamic dressing.
Balsamic Beef Rump & Blue Cheese Salad
Balsamic Beef Rump & Blue Cheese Salad
with avocado & tomato
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Avocado
- Avocados
- Balsamic Dressing
- Beef
- Blue Cheese
- Free-Range Beef Rump
- NOMU Beef Rub
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
RUMP
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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
AVO
Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Dice the avocado.
MIX
In a bowl, combine the shredded salad leaves, the diced avocado, the tomato chunks, a drizzle of olive oil, and seasoning.
SERVE
Plate up the avocado & tomato salad. Top with the rump slices and crumble over the blue cheese. Drizzle over the balsamic dressing. Enjoy, Chef!
Free-range Beef Rump - 160g
NOMU Beef Rub - 10ml
Avocado - 1
Salad Leaves - 40g
Tomato - 1
Blue Cheese - 10g
Balsamic Dressing - 20ml
RUMP
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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
AVO
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Dice the avocado.
MIX
In a bowl, combine the shredded salad leaves, the diced avocado, the tomato chunks, a drizzle of olive oil, and seasoning.
SERVE
Plate up the avocado & tomato salad. Top with the rump slices and crumble over the blue cheese. Drizzle over the balsamic dressing. Enjoy, Chef!
Free-range Beef Rump - 320g
NOMU Beef Rub - 20ml
Avocado - 1
Salad Leaves - 80g
Tomatoes - 2
Blue Cheese - 20g
Balsamic Dressing - 40ml
RUMP
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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
AVO
Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Dice the avocado.
MIX
In a bowl, combine the shredded salad leaves, the diced avocado, the tomato chunks, a drizzle of olive oil, and seasoning.
SERVE
Plate up the avocado & tomato salad. Top with the rump slices and crumble over the blue cheese. Drizzle over the balsamic dressing. Enjoy, Chef!
Free-range Beef Rump - 480g
NOMU Beef Rub - 30ml
Avocados - 2
Salad Leaves - 120g
Tomatoes - 3
Blue Cheese - 30g
Balsamic Dressing - 60ml
RUMP
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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
AVO
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Dice the avocado.
MIX
In a bowl, combine the shredded salad leaves, the diced avocado, the tomato chunks, a drizzle of olive oil, and seasoning.
SERVE
Plate up the avocado & tomato salad. Top with the rump slices and crumble over the blue cheese. Drizzle over the balsamic dressing. Enjoy, Chef!
Free-range Beef Rump - 640g
NOMU Beef Rub - 40ml
Avocados - 2
Salad Leaves - 160g
Tomatoes - 4
Blue Cheese - 40g
Balsamic Dressing - 80ml
Woolies Products in this dish
