Sometimes it’s the simpler things in life that are the most satisfying. A beautiful sunset. Walking on the beach. A bird singing. A dish that’s easy to make and even easier to eat. A plate featuring a salad of balsamic vinegar coated greens, and an oven roasted medley of beetroot, butternut & onions, with butter-basted steak and crumblings of feta.
Beef Rump, Beetroot & Feta
Beef Rump, Beetroot & Feta
with roast butternut & onion wedges
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Balsamic Vinegar
- Beef
- Beetroot
- Butternut
- Danish-style Feta
- Free-Range Beef Rump
- Green Leaves
- NOMU Roast Rub
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
UN-BEET-ABLE VEG
Preheat the oven to 200°C. Spread the butternut & beetroot pieces and the onion wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BUTTERY STEAK
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 remaining NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
VINEGAR-COATED VEG
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, and seasoning. Toss through the rinsed green leaves and the roast veg.
ENJOY
Dish up the roast veg salad and crumble over the drained feta. Side with the seasoned steak slices and drizzle over the reserved pan juices. Scrumptious, Chef!
Butternut - 250g
Beetroot - 100g
Onion - 1
NOMU Roast Rub - 5ml
Free-range Beef Rump - 160g
Balsamic Vinegar - 20ml
Green Leaves - 20g
Danish-style Feta - 30g
UN-BEET-ABLE VEG
Preheat the oven to 200°C. Spread the butternut & beetroot pieces and the onion wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BUTTERY STEAK
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 remaining NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
VINEGAR-COATED VEG
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, and seasoning. Toss through the rinsed green leaves and the roast veg.
ENJOY
Dish up the roast veg salad and crumble over the drained feta. Side with the seasoned steak slices and drizzle over the reserved pan juices. Scrumptious, Chef!
Butternut - 500g
Beetroot - 200g
Onion - 1
NOMU Roast Rub - 10ml
Free-range Beef Rump - 320g
Balsamic Vinegar - 40ml
Green Leaves - 40g
Danish-style Feta - 60g
UN-BEET-ABLE VEG
Preheat the oven to 200°C. Spread the butternut & beetroot pieces and the onion wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BUTTERY STEAK
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 remaining NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
VINEGAR-COATED VEG
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, and seasoning. Toss through the rinsed green leaves and the roast veg.
ENJOY
Dish up the roast veg salad and crumble over the drained feta. Side with the seasoned steak slices and drizzle over the reserved pan juices. Scrumptious, Chef!
Butternut - 750g
Beetroot - 300g
Onions - 2
NOMU Roast Rub - 15ml
Free-range Beef Rump - 480g
Balsamic Vinegar - 60ml
Green Leaves - 60g
Danish-style Feta - 90g
UN-BEET-ABLE VEG
Preheat the oven to 200°C. Spread the butternut & beetroot pieces and the onion wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BUTTERY STEAK
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 remaining NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
VINEGAR-COATED VEG
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, and seasoning. Toss through the rinsed green leaves and the roast veg.
ENJOY
Dish up the roast veg salad and crumble over the drained feta. Side with the seasoned steak slices and drizzle over the reserved pan juices. Scrumptious, Chef!
Butternut - 1kg
Beetroot - 400g
Onions - 2
NOMU Roast Rub - 20ml
Free-range Beef Rump - 640g
Balsamic Vinegar - 80ml
Green Leaves - 80g
Danish-style Feta - 120g
Woolies Products in this dish
