The combination of the juicy steak, baby tomatoes, salad leaves, lemony chickpeas, and piquanté peppers, all brought together with a light, tangy dressing makes for a flavourful and satisfying salad.
Beef Rump Tagliata
Beef Rump Tagliata
with crispy, lemony chickpeas & baby tomatoes
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- Beef
- Beef Rump
- Chickpeas
- Lemon Juice
- NOMU One For All Rub
- Piquanté Peppers
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Deglaze the pan with the lemon juice. Remove from the pan and season.
Beef 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.
JUST BEFORE SERVING
In a bowl, combine the balsamic vinegar with 30ml of olive oil, a sweetener (to taste), and season. Add the halved tomatoes, the rinsed salad leaves, the lemony Chickpeas, and the drained piquanté peppers.
DINNER IS READY
Dish up the salad, top with the Beef slices, and garnish with a sprinkle of the sunflower seeds. Well done, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Deglaze the pan with the lemon juice. Remove from the pan and season.
Beef 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.
JUST BEFORE SERVING
In a bowl, combine the balsamic vinegar with 60ml of olive oil, a sweetener (to taste), and season. Add the halved tomatoes, the rinsed salad leaves, the lemony Chickpeas, and the drained piquanté peppers.
DINNER IS READY
Dish up the salad, top with the Beef slices, and garnish with a sprinkle of the sunflower seeds. Well done, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Deglaze the pan with the lemon juice. Remove from the pan and season.
Beef 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.
JUST BEFORE SERVING
In a bowl, combine the balsamic vinegar with 90ml of olive oil, a sweetener (to taste), and season. Add the halved tomatoes, the rinsed salad leaves, the lemony Chickpeas, and the drained piquanté peppers.
DINNER IS READY
Dish up the salad, top with the Beef slices, and garnish with a sprinkle of the sunflower seeds. Well done, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Deglaze the pan with the lemon juice. Remove from the pan and season.
Beef 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.
JUST BEFORE SERVING
In a bowl, combine the balsamic vinegar with 125ml of olive oil, a sweetener (to taste), and season. Add the halved tomatoes, the rinsed salad leaves, the lemony Chickpeas, and the drained piquanté peppers.
DINNER IS READY
Dish up the salad, top with the Beef slices, and garnish with a sprinkle of the sunflower seeds. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Beef Rump Tagliata?
The preparation time for Beef Rump Tagliata with crispy, lemony chickpeas & baby tomatoes is between 20 and 25 minutes.
What is the total time required to make Beef Rump Tagliata with crispy, lemony chickpeas & baby tomatoes?
The total time required to make Beef Rump Tagliata with crispy, lemony chickpeas & baby tomatoes is between 20 and 25 minutes.
How many servings does Beef Rump Tagliata provide?
4 servings
What are the main ingredients in Beef Rump Tagliata?
Baby Tomatoes, Balsamic Vinegar, Beef, Beef Rump, Chickpeas, Lemon Juice, NOMU One For All Rub, Piquanté Peppers, Salad Leaves, Sunflower Seeds
What is the nutritional information of Beef Rump Tagliata?
Calories: 663, Carbs: 39 grams, Fat: grams, Protein: 49.3 grams, Sugar: 11.4 grams, Salt: 319 grams
How do I prepare Beef Rump Tagliata?
CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Deglaze the pan with the lemon juice. Remove from the pan and season. DINNER IS READY: Dish up the salad, top with the beef slices, and garnish with a sprinkle of the sunflower seeds. Well done, Chef! JUST BEFORE SERVING: In a bowl, combine the balsamic vinegar with 60ml of olive oil, a sweetener (to taste), and season. Add the halved tomatoes, the rinsed salad leaves, the lemony chickpeas, and the drained piquanté peppers. BEEF 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.
What should be prepared from my kitchen to make Beef Rump Tagliata?
Baby Tomatoes, Balsamic Vinegar, Beef, Beef Rump, Chickpeas, Lemon Juice, NOMU One For All Rub, Piquanté Peppers, Salad Leaves, Sunflower Seeds
How many calories does Beef Rump Tagliata have?
663 calories
How much fat content does Beef Rump Tagliata have?
grams
Woolies Products in this dish
