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!
Chickpeas - 120g
Lemon Juice - 15ml
Beef Rump - 160g
NOMU One For All Rub - 5ml
Balsamic Vinegar - 20ml
Baby Tomatoes - 80g
Salad Leaves - 20g
Piquanté Peppers - 20g
Sunflower Seeds - 10g
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!
Chickpeas - 240g
Lemon Juice - 30ml
Beef Rump - 320g
NOMU One For All Rub - 10ml
Balsamic Vinegar - 40ml
Baby Tomatoes - 160g
Salad Leaves - 40g
Piquanté Peppers - 40g
Sunflower Seeds - 20g
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!
Chickpeas - 360g
Lemon Juice - 45ml
Beef Rump - 480g
NOMU One For All Rub - 15ml
Balsamic Vinegar - 60ml
Baby Tomatoes - 240g
Salad Leaves - 60g
Piquanté Peppers - 60g
Sunflower Seeds - 30g
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!
Chickpeas - 480g
Lemon Juice - 60ml
Beef Rump - 640g
NOMU One For All Rub - 20ml
Balsamic Vinegar - 80ml
Baby Tomatoes - 320g
Salad Leaves - 80g
Piquanté Peppers - 80g
Sunflower Seeds - 40g
Woolies Products in this dish
