How does a beautiful, bright green sauce made from fresh herbs spooned over a juicy, seared steak sound, Chef? You will be making this versatile, homemade salsa verde today, which will feature our unique UCOOK twist of briny capers. Served with oven-roasted sweet potato and a tangy tomato & cucumber salad.
Beef Rump & Salsa Verde
Beef Rump & Salsa Verde
with roasted sweet potatoes & a chunky tomato salad
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Rump
- Capers
- Cucumber
- Garlic Clove
- Garlic Cloves
- Hazelnuts
- Mixed Herbs
- Red Wine Vinegar
- Sweet Potato
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Blender (optional)
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
ROAST
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway.)
TOAST
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA VERDE
Rinse and finely chop the mixed herbs. Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan. In a bowl, combine the chopped herbs, the chopped capers, the garlic, the vinegar (to taste), 30ml of olive oil, a sweetener (to taste), and seasoning. Alternatively: Add the ingredients into a blender and pulse until smooth.
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.
JUST BEFORE SERVING
In a bowl, toss together the tomatoes, the cucumber, the toasted nuts, a drizzle of olive oil, and season.
DINNER IS READY
Dish up the sweet potato, side with the steak slices, and the tomato & cucumber salad. Finish with dollops of salsa verde. Dig in, Chef!
Sweet Potato - 250g
Hazelnuts - 10g
Mixed Herbs - 6g
Garlic Clove - 1
Capers - 10g
Red Wine Vinegar - 15ml
Beef Rump - 160g
Tomato - 1
Cucumber - 100g
ROAST
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway.)
TOAST
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA VERDE
Rinse and finely chop the mixed herbs. Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan. In a bowl, combine the chopped herbs, the chopped capers, the garlic, the vinegar (to taste), 60ml of olive oil, a sweetener (to taste), and seasoning. Alternatively: Add the ingredients into a blender and pulse until smooth.
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.
JUST BEFORE SERVING
In a bowl, toss together the tomatoes, the cucumber, the toasted nuts, a drizzle of olive oil, and season.
DINNER IS READY
Dish up the sweet potato, side with the steak slices, and the tomato & cucumber salad. Finish with dollops of salsa verde. Dig in, Chef!
Sweet Potato - 500g
Hazelnuts - 20g
Mixed Herbs - 10g
Garlic Clove - 1
Capers - 20g
Red Wine Vinegar - 30ml
Beef Rump - 320g
Tomato - 1
Cucumber - 200g
ROAST
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway.)
TOAST
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA VERDE
Rinse and finely chop the mixed herbs. Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan. In a bowl, combine the chopped herbs, the chopped capers, the garlic, the vinegar (to taste), 90ml of olive oil, a sweetener (to taste), and seasoning. Alternatively: Add the ingredients into a blender and pulse until smooth.
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.
JUST BEFORE SERVING
In a bowl, toss together the tomatoes, the cucumber, the toasted nuts, a drizzle of olive oil, and season.
DINNER IS READY
Dish up the sweet potato, side with the steak slices, and the tomato & cucumber salad. Finish with dollops of salsa verde. Dig in, Chef!
Sweet Potato - 750g
Hazelnuts - 30g
Mixed Herbs - 16g
Garlic Cloves - 2
Capers - 30g
Red Wine Vinegar - 45ml
Beef Rump - 480g
Tomatoes - 2
Cucumber - 300g
ROAST
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway.)
TOAST
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA VERDE
Rinse and finely chop the mixed herbs. Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan. In a bowl, combine the chopped herbs, the chopped capers, the garlic, the vinegar (to taste), 125ml of olive oil, a sweetener (to taste), and seasoning. Alternatively: Add the ingredients into a blender and pulse until smooth.
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.
JUST BEFORE SERVING
In a bowl, toss together the tomatoes, the cucumber, the toasted nuts, a drizzle of olive oil, and season.
DINNER IS READY
Dish up the sweet potato, side with the steak slices, and the tomato & cucumber salad. Finish with dollops of salsa verde. Dig in, Chef!
Sweet Potato - 1kg
Hazelnuts - 40g
Mixed Herbs - 20g
Garlic Cloves - 2
Capers - 40g
Red Wine Vinegar - 60ml
Beef Rump - 640g
Tomatoes - 2
Cucumber - 400g
Woolies Products in this dish
