From sweet to savoury, dips to spreads, cream cheese is such a versatile ingredient. But have you ever made a sauce from it, Chef? We show you how in this recipe, which features a colourful beetroot, onion, crispy chickpeas & corn roast. Sided with juicy steak slices and finished with the cream cheese drizzle and fresh parsley.
Beef Rump & Cream Cheese Salad
Beef Rump & Cream Cheese Salad
with crispy chickpeas & corn
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beetroot
- Chickpeas
- Corn
- Cream Cheese
- Free-Range Beef Rump
- Fresh Parsley
- Green Leaves
- Onion
- Onions
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOAST SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN & CHICKPEAS
Coat the corn and the rinsed chickpeas in oil and season. When the roast has been in for 10 minutes, scatter over the dressed chickpeas & corn, and roast for the remaining time until the chickpeas are crispy.
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.
SOME PREP
In a small bowl, loosen the cream cheese with water in 5ml increments until drizzling consistency. Dress the rinsed green leaves with a drizzle of olive oil and season.
TIME TO EAT
Make a bed of the dressed leaves. Top with the roast and the steak slices. Drizzle over the loosened cream cheese, sprinkle over the toasted seeds, and garnish with the chopped parsley.
Beetroot - 200g
Onion - 1
Sunflower Seeds - 10g
Corn - 50g
Chickpeas - 60g
Free-range Beef Rump - 160g
Cream Cheese - 30ml
Green Leaves - 20g
Fresh Parsley - 3g
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOAST SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN & CHICKPEAS
Coat the corn and the rinsed chickpeas in oil and season. When the roast has been in for 10 minutes, scatter over the dressed chickpeas & corn, and roast for the remaining time until the chickpeas are crispy.
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.
SOME PREP
In a small bowl, loosen the cream cheese with water in 5ml increments until drizzling consistency. Dress the rinsed green leaves with a drizzle of olive oil and season.
TIME TO EAT
Make a bed of the dressed leaves. Top with the roast and the steak slices. Drizzle over the loosened cream cheese, sprinkle over the toasted seeds, and garnish with the chopped parsley.
Beetroot - 400g
Onion - 1
Sunflower Seeds - 20g
Corn - 100g
Chickpeas - 120g
Free-range Beef Rump - 320g
Cream Cheese - 60ml
Green Leaves - 40g
Fresh Parsley - 5g
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TOAST SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN & CHICKPEAS
Coat the corn and the rinsed chickpeas in oil and season. When the roast has been in for 10 minutes, scatter over the dressed chickpeas & corn, and roast for the remaining time until the chickpeas are crispy.
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.
SOME PREP
In a small bowl, loosen the cream cheese with water in 5ml increments until drizzling consistency. Dress the rinsed green leaves with a drizzle of olive oil and season.
TIME TO EAT
Make a bed of the dressed leaves. Top with the roast and the steak slices. Drizzle over the loosened cream cheese, sprinkle over the toasted seeds, and garnish with the chopped parsley.
Beetroot - 600g
Onions - 2
Sunflower Seeds - 30g
Corn - 150g
Chickpeas - 180g
Free-range Beef Rump - 480g
Cream Cheese - 90ml
Green Leaves - 60g
Fresh Parsley - 8g
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TOAST SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN & CHICKPEAS
Coat the corn and the rinsed chickpeas in oil and season. When the roast has been in for 10 minutes, scatter over the dressed chickpeas & corn, and roast for the remaining time until the chickpeas are crispy.
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.
SOME PREP
In a small bowl, loosen the cream cheese with water in 5ml increments until drizzling consistency. Dress the rinsed green leaves with a drizzle of olive oil and season.
TIME TO EAT
Make a bed of the dressed leaves. Top with the roast and the steak slices. Drizzle over the loosened cream cheese, sprinkle over the toasted seeds, and garnish with the chopped parsley.
Beetroot - 800g
Onions - 2
Sunflower Seeds - 40g
Corn - 200g
Chickpeas - 240g
Free-range Beef Rump - 640g
Cream Cheese - 125ml
Green Leaves - 80g
Fresh Parsley - 10g
Woolies Products in this dish
