This vibrant salad brings together greens, tomatoes, cucumber, and sweet peas, all lightly tossed with fresh chives & olive oil. Butter-basted & spiced beef rump slices take center stage, drizzled with a rich & tangy blue cheese dressing. To finish, a crunchy mix of sunflower seeds & crispy onion bits adds the final flourish.
Beef Rump Salad & Blue Cheese Dressing
Beef Rump Salad & Blue Cheese Dressing
with sunflower seeds & crispy onion bits
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Blue Cheese Dressing
- Crispy Onion Bits
- Cucumber
- Free-Range Beef Rump
- Fresh Chives
- Peas
- Salad Leaves
- Spice Mix
- Sunflower Seeds
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
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.
RUMP
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 and the spice mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the shredded leaves, the tomato wedges, the cucumber pieces, the peas, the sliced chives, a drizzle of olive oil, and seasoning.
DINNER
Dish up the salad, top with the steak slices, and drizzle over the dressing. Sprinkle over the sunflower seeds, and the crispy onion bits. Voilà!
Sunflower Seeds - 10g
Free-range Beef Rump - 160g
Spice Mix - 7,5ml
Salad Leaves - 40g
Tomato - 1
Cucumber - 100g
Peas - 50g
Fresh Chives - 3g
Blue Cheese Dressing - 40ml
Crispy Onion Bits - 10ml
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.
RUMP
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 and the spice mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the shredded leaves, the tomato wedges, the cucumber pieces, the peas, the sliced chives, a drizzle of olive oil, and seasoning.
DINNER
Dish up the salad, top with the steak slices, and drizzle over the dressing. Sprinkle over the sunflower seeds, and the crispy onion bits. Voilà!
Sunflower Seeds - 20g
Free-range Beef Rump - 320g
Spice Mix - 15ml
Salad Leaves - 80g
Tomato - 1
Cucumber - 200g
Peas - 100g
Fresh Chives - 5g
Blue Cheese Dressing - 80ml
Crispy Onion Bits - 20ml
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.
RUMP
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 and the spice mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the shredded leaves, the tomato wedges, the cucumber pieces, the peas, the sliced chives, a drizzle of olive oil, and seasoning.
DINNER
Dish up the salad, top with the steak slices, and drizzle over the dressing. Sprinkle over the sunflower seeds, and the crispy onion bits. Voilà!
Sunflower Seeds - 30g
Free-range Beef Rump - 480g
Spice Mix - 22,5ml
Salad Leaves - 120g
Tomatoes - 2
Cucumber - 300g
Peas - 150g
Fresh Chives - 8g
Blue Cheese Dressing - 125ml
Crispy Onion Bits - 30ml
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.
RUMP
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 and the spice mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the shredded leaves, the tomato wedges, the cucumber pieces, the peas, the sliced chives, a drizzle of olive oil, and seasoning.
DINNER
Dish up the salad, top with the steak slices, and drizzle over the dressing. Sprinkle over the sunflower seeds, and the crispy onion bits. Voilà!
Sunflower Seeds - 40g
Free-range Beef Rump - 640g
Spice Mix - 30ml
Salad Leaves - 160g
Tomatoes - 2
Cucumber - 400g
Peas - 200g
Fresh Chives - 10g
Blue Cheese Dressing - 160ml
Crispy Onion Bits - 40ml
Woolies Products in this dish
